Pecan Crusted Pork Tenderloin
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 2
Give this recipe a try and you will agree that it's the most delicious way to enjoy pork ever. Yum!
Total Time: 50 minutes
Servings: 2
Give this recipe a try and you will agree that it's the most delicious way to enjoy pork ever. Yum!
Ingredients:
For the Pork:
Two (8 Oz.) pork tenderloins
Sea salt and pepper, to taste
2 cups pecans
¼ cup fresh sage
¼ cup fresh thyme
1 clove garlic
1 cup flour
2 tablespoon olive oil, divided
2 tablespoons butter, cubed
For the Sauce:
1 small onion, coarsely chopped
1/2 tablespoon flour
2 cups apple cider
1 cup low-sodium chicken broth
1 dry bay leaf
Sea salt and pepper, to taste
1 teaspoon apple cider vinegar
For the Pork:
Two (8 Oz.) pork tenderloins
Sea salt and pepper, to taste
2 cups pecans
¼ cup fresh sage
¼ cup fresh thyme
1 clove garlic
1 cup flour
2 tablespoon olive oil, divided
2 tablespoons butter, cubed
For the Sauce:
1 small onion, coarsely chopped
1/2 tablespoon flour
2 cups apple cider
1 cup low-sodium chicken broth
1 dry bay leaf
Sea salt and pepper, to taste
1 teaspoon apple cider vinegar
Directions:
For the Pork:
In a food processor, combine pecans, sage, thyme and garlic, then pulse until the pecans are coarsely ground.
Spread the nut mixture and flour in a large baking pan then mix.
Rub the pork tenderloins with 1 tablespoon of oil and season with salt and pepper.
Roll the tenderloins in the nut mixture and gently press the crust mixture onto the pork until it is fully covered.
Cover and refrigerate for at least 1 hour. (Chilling helps to make the nut mixture stick to the pork.)
Preheat the oven to 350.
Add butter and remaining oil to a large pan over medium-high heat.
When the butter has melted, sear the pork, gently turning to to ensure it becomes golden-brown on all sides.
Some of the nuts and flour will come off in the pan, which is fine.
Once the pork is seared on all sides, place the tenderloins into a baking dish sprayed with non-stick spray.
Set the pan aside but do not clean it!
Put the pork in the preheated oven for 20 to 25 more minutes, or until a meat thermometer registers 155-160.
Transfer the pork to a plate and tent with foil. Don’t slice yet, then as the pork cooks and cools, meanwhile make your sauce.
For the Sauce:
Take the pan you seared the pork in and heat it over medium heat.
There should be some pork juices in the pan from searing.
Add the chopped onion to the juices. (If there aren’t enough juices to cook the onion add a tablespoon of butter.)
Sprinkle with 1/2 tablespoon of flour and mix together until thickened and the flour mixture becomes golden, about a minute.
Whisk in the apple cider and chicken broth, a little at a time, until well combined and smooth.
Season with salt and pepper and add bay leaf and apple cider vinegar.
Reduce heat to a simmer and cook until reduced and thickened, stirring occasionally.
Use a strainer to catch the bay leaf, chopped onion and any nuts remaining from the pork while pouring the gravy into a gravy boat.
Discard the solids, then pour the gravy over the pork. Enjoy!
For the Pork:
In a food processor, combine pecans, sage, thyme and garlic, then pulse until the pecans are coarsely ground.
Spread the nut mixture and flour in a large baking pan then mix.
Rub the pork tenderloins with 1 tablespoon of oil and season with salt and pepper.
Roll the tenderloins in the nut mixture and gently press the crust mixture onto the pork until it is fully covered.
Cover and refrigerate for at least 1 hour. (Chilling helps to make the nut mixture stick to the pork.)
Preheat the oven to 350.
Add butter and remaining oil to a large pan over medium-high heat.
When the butter has melted, sear the pork, gently turning to to ensure it becomes golden-brown on all sides.
Some of the nuts and flour will come off in the pan, which is fine.
Once the pork is seared on all sides, place the tenderloins into a baking dish sprayed with non-stick spray.
Set the pan aside but do not clean it!
Put the pork in the preheated oven for 20 to 25 more minutes, or until a meat thermometer registers 155-160.
Transfer the pork to a plate and tent with foil. Don’t slice yet, then as the pork cooks and cools, meanwhile make your sauce.
For the Sauce:
Take the pan you seared the pork in and heat it over medium heat.
There should be some pork juices in the pan from searing.
Add the chopped onion to the juices. (If there aren’t enough juices to cook the onion add a tablespoon of butter.)
Sprinkle with 1/2 tablespoon of flour and mix together until thickened and the flour mixture becomes golden, about a minute.
Whisk in the apple cider and chicken broth, a little at a time, until well combined and smooth.
Season with salt and pepper and add bay leaf and apple cider vinegar.
Reduce heat to a simmer and cook until reduced and thickened, stirring occasionally.
Use a strainer to catch the bay leaf, chopped onion and any nuts remaining from the pork while pouring the gravy into a gravy boat.
Discard the solids, then pour the gravy over the pork. Enjoy!
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