Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce Recipes

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PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE



Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce image

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

Non-stick cooking spray
1 (1-pound) pork tenderloin (trimmed of excess fat and all silverskin)
2-3 tablespoons Dijon mustard
1 cup pecan pieces (ground)
1 tablespoon chopped fresh thyme
1/4 teaspoon cayenne pepper (or to taste)
Salt and freshly ground black pepper (to taste)
3/4 cup chicken broth
1/4 cup bourbon
1 tablespoon cornstarch
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1/4 cup Dijon mustard
3 tablespoons unsalted butter (cut into small pieces)
Salt (to taste)

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 PINWHEELS WITH CAROLINA MUSTARD SAUCE



Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce image

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

1 pork tenderloin
6 bacon strips
Carolina Mustard Sauce
1 cup finely chopped pecans
1 teaspoon salt
1/2 teaspoon black pepper

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.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE



Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Two 1-pound pork tenderloins
1 cup Japanese (panko) breadcrumbs
1 cup finely chopped pecans
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 egg whites
One 12-ounce jar raspberry preserves
2 tablespoons adobo sauce, or to taste

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



Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce image

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

2 (12 -14 ounce) pork tenderloin
2 -3 egg whites
2 teaspoons honey mustard
2 cups flour
1 teaspoon salt
1 teaspoon pepper
2 cups coarsely chopped pecans
2 cups plain breadcrumbs
1/2 cup heavy cream
1/2 cup mustard

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.

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