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!