Pecan Encrusted Pork Tenderloins

READY IN: 50mins
Recipe by Kimke

This recipe was featured in our local paper in a section entitled "Men who Cook". It just so happened to be my boss's recipe. It is excellent. A very easy dish but with a wonderful presentation and great for dinner parties.

Top Review by BeachGirl

Excellent flavored crust and a tender roast. I cooked the tenderloin to 145 degrees internal temp, and let it sit for 5 minutes to complete cooking. The meat was lightly pink, done, and and juicy. Because the coating on the bottom touching the pan didn't get crusty, like the top crust did, I believe I'll only put pecan crust on top and sides next time. The presentation of toasted nuts and crust on top was enticing and very tasty - cood and easy for a company meal. Thanks for a winner!

Ingredients Nutrition

  • 2 pork tenderloin
  • 4 egg whites
  • 6 -8 tablespoons raspberry honey mustard or 6 -8 tablespoons honey mustard
  • 2 cups coarsely chopped pecans
  • 2 cups fine dry breadcrumbs
  • 14 cup flour, seasoned with
  • salt and pepper
  • Sauce

  • 12 cup whipping cream
  • 2 tablespoons raspberry honey mustard or 2 tablespoons honey mustard


  1. Trim the tenderloins, removing any excess fat and the silver skin (which is tough to chew), set aside.
  2. Whip egg whites until frothy; beat in honey mustard.
  3. In a baking dish, combine bread crumbs and pecans.
  4. Dredge tenderloins in seasoned flour to coat the meat lightly on all surfaces.
  5. Dip tenderloins in the egg white mixture.
  6. Roll in pecan mixture.
  7. Arrange tenderloins in a greased shallow baking pan.
  8. Bake at 425°F for 30 minutes or until internal temparature is 160 degrees.
  9. Let stand 10 minutes.
  10. Meanwhile, in a saucepan, mix cream and raspberry honey mustard for a sauce.
  11. Cook, stirring, just until warm.
  12. Cut tenderloin, crosswise, into 3/4 inch slices.
  13. Arrange on serving platter.
  14. Drizzle with sauce.

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