Prep 10 mins
Cook 35 mins
This was found on a web site about a year ago, everytime we have its wonderful.
- 3⁄4 cup pecan halves
- 1 1⁄4 cups crumbled cornbread (or 2 corn toaster cakes) or 1 1⁄4 cups corn muffins (or 2 corn toaster cakes)
- 2 tablespoons butter
- 1 tablespoon finely chopped garlic
- 2 (1 lb) pork tenderloin
- salt and pepper
- 3 tablespoons Dijon mustard
- Heat oven to 400 degrees.
- In a food processor, combine pecans and cornbread and process until pecans are finely chopped.
- Melt butter in medium-size skillet over moderate heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the pecan mixture to blend with butter and garlic.
- Set aside to cool slightly.
- Pat pork dry and sprinkle with salt and pepper.
- Place in an oiled shallow baking pan.
- Spread mustard thickly over tenderloins and pat crumb mixture onto mustard.
- Roast in middle of oven 15 minutes.
- Tent pork loosely with foil to prevent crust from burning and continue to roast until thermometer inserted diagonally into center of meat registers 158 degrees, about 15 minutes longer.
- Let meat stand 10 minutes before slicing.
Prepared this for my DH and myself this evening - the flavor in the crust was very good, however, next time I make this I think I'll leave the tenting off while cooking so the crust can crisp up. Thank you Dancer for posting.