PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE
Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is perfect for elegant entertaining! It's easy, elegant and can be prepped ahead.
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick and spray lightly with cooking spray.
- Rub the mustard evenly over the pork.
- Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
- Transfer to the prepared baking sheet and spray the tenderloin with cooking spray.
- Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
- Meanwhile, prepare the sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan.
- Bring to a boil. Reduce heat to medium-low.
- Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter.
- Add salt to taste. Serve with pork.
Nutrition Facts : ServingSize 1, Calories 713 kcal, Carbohydrate 32 g, Protein 9 g, Fat 58 g, SaturatedFat 14 g, Cholesterol 45 mg, Sodium 1421 mg, Fiber 7 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 41 g
PECAN CRUSTED PORK TENDERLOIN
Makes a delicious and attractive entree. Would make a great entree for company. Recipe off the web but I don't know who to credit, but it does say it's Southern cruisine.
Provided by Southern Lady
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.
- In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
- In a shallow bowl or pie plate, whisk the eggs and water.
- In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
- Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
- Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
- Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
- Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
- Pour over pork. YUM!
Nutrition Facts : Calories 548.6, Fat 30.8, SaturatedFat 5.7, Cholesterol 180.7, Sodium 1016.1, Carbohydrate 34.1, Fiber 2.9, Sugar 2.8, Protein 33.1
PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
- Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
- Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
- For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
- To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.
PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE
This is an excellent recipe created by a collegue. It is incredible. He says it is a pretty fool proof recipe. We have used it for elegant dinners because the flavors and textures are so interesting and the taste is wonderful. We like to serve it with a wild rice, sautéed onion and mushroom mixture, and oven-roasted asparagus with garlic. We also have served it with garlic mashed potatoes as a substitute for the rice. That is a good combination too.
Provided by Kimke
Categories Pork
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim silver skin and as much fat as possible from the tenderloins. The first thing makes it more tender, the second thing makes it healthier.
- Whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
- On one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
- On the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
- Just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
- Dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. This is really messy, so much so that I almost invariably wash my hands between tenderloins.
- Don't worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
- Spray the exposed parts of the roast with a little vegetable oil. This will help crisp up the crust while baking.
- Bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. We do use a meat thermometer when we make this recipe. Usually 25-35 minutes,.
- Remove from oven and let sit for about 10 minutes.
- Meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. Heat this mixture stove top until it thickens a bit.
- Slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. Some will come off. Don't worry about it.
- If you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. If you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.
APPLE-PECAN PORK TENDERLOIN
This recipe was born when I needed to use up some apple cider. The dish was so good and is now a go-to for company. I like to crush the nuts with a rolling pin but chopping works fine, too -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl or shallow dish, add the pork, apple cider and 1 teaspoon salt. Turn to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 425°. Spread pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Season with salt to taste.
Nutrition Facts : Calories 285 calories, Fat 12 g fat (2 g saturated fat), Cholesterol 63 mg cholesterol, Sodium 817 mg sodium, Carbohydrate 22 g carbohydrate (19 g sugars, Fiber 1 g fiber), Protein 24 g protein.
MAPLE PECAN PORK TENDERLOIN RECIPE
We love a delicious pork tenderloin. Your taste buds will welcome the crunchy topping made of brown sugar, maple syrup, and pecans. Cook it in the oven for about an hour and you will have an amazing dinner.
Provided by Momma Cyd
Categories Main Course
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Line a cookie sheet with foil and spray with non stick cooking spray.
- Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
- In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
- Stir until well combined.
- Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
- Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
- After it's done cooking, let the meat rest for about 5-10 minutes. Slice and serve.
Nutrition Facts : Calories 421 kcal, Carbohydrate 38 g, Protein 36 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 186 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
PECAN-CRUSTED PORK WITH PUMPKIN BUTTER
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).
Provided by Andrew Benoit
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
- Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
- Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.
Nutrition Facts : Calories 682.8 calories, Carbohydrate 70.6 g, Cholesterol 62.2 mg, Fat 32.6 g, Fiber 7.1 g, Protein 31.2 g, SaturatedFat 5.3 g, Sodium 435.6 mg, Sugar 48.3 g
PECAN CRUSTED PORK TENDERLOIN
Steps:
- Method: Prepare pork tenderloin by rinsing under cold water, pat dry and set aside. Combine all but the egg whites in a 9 x 13 pan, set aside. Place the egg whites in a small bowl, whip slightly. Brush the tenderloin with the whipped egg whites; dredge tenderloin in the bread crumb mixture, pressing to adhere, then place on baking sheet. Bake tenderloin for 25 minutes at 375 degrees, remove from oven and let rest about 10 mintues prior to slicing. Serve with raspberry-chipotle sauce. Raspberry-Chipotle Sauce You can purchase the sauce already prepared from your local grocer, or make it yourself. Ingredients: 1 (12 oz) jar raspberry preserves 2 Tbsp. adobo sauce or to taste Combine above in a small bowl, whisk to incorporate. Note: If you want to save time chopping, combine the dry ingredients in a food processor and pulse until combined. If you cannot find adobo sauce at your local grocer, just purchase chipotles in adobo sauce using the sauce and reserving the chipotles for another use.
PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE
Provided by Chris Lilly
Categories Nut Pork Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Lunch Meat Bacon Pork Tenderloin Tree Nut Pecan Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves: 6
Number Of Ingredients 6
Steps:
- Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
- Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
- Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.
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PECAN-CRUSTED PORK TENDERLOIN | FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Total Time 35 mins
- Preheat oven to 400 degrees F. and lightly grease a large baking dish. Season pork tenderloin with salt and pepper to taste and set aside.
- In a small bowl, stir together 1/4 cup brown sugar, 1 tablespoon soy sauce, and minced garlic. Spread mixture over the top of the pork.
- Press chopped pecans onto the brown sugar mixture on the pork. Bake uncovered in preheated oven for 20 minutes.
- While pork is cooking, prepare the sauce: In a medium sauce pan over medium-high heat, combine remaining 1/4 cup brown sugar, 1 tablespoon soy sauce, pineapple juice, and Dijon mustard.
PECAN-CRUSTED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 339 per servingServings 4
- Combine apple cider and pork in a zip-top plastic bag; seal and marinate in refrigerator 8 hours.
- Remove pork from bag; discard cider. Combine sugar and next 4 ingredients (through garlic); rub over pork. Roll pork in pecans. Place pork on broiler-pan rack coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 160°. Remove from oven; let stand 10 minutes.
PECAN-CRUSTED PORK TENDERLOIN – AMERICAN PECANS
From americanpecan.com
- Preheat oven to 400 degrees F. and lightly grease a large baking dish. Season pork tenderloin with salt and pepper to taste and set aside.
- In a small bowl, stir together 1/4 cup brown sugar, 1 tablespoon soy sauce, and minced garlic. Spread mixture over the top of the pork.
- Press pecan pieces onto the brown sugar mixture on the pork. Bake uncovered in preheated oven for 20 minutes.
- While pork is cooking, prepare the sauce: In a medium sauce pan over medium-high heat, combine remaining 1/4 cup brown sugar, 1 tablespoon soy sauce, pineapple juice, and Dijon mustard.
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