Prep 10 mins
Cook 25 mins
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.
- 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
- 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.
This was a delicious Fall comfort food. My partner came home from work and exclaimed, "It smells good in here, what are we having?" The pecan toasting in the oven are very fragrant. I placed my encrusted tenderloin on a rack above a foil lined baking pan so the crust would be crispy all around. I also sprayed with some olive oil baking spray. Time and temperature were right on and the tenderloin was moist and very flavorful. Thank you for sharing!
I made this a couple of nights ago and it was fabulous. I'm not a big mustard fan but I picked up a Honey-Dijon and it worked wonderfully in the sauce. I added just a touch of honey also just because I like sweet sauces with my pork but other than that I made it as is. The pork was so moist and tender. Thanks for posting a GREAT one!!!