Pecan Peppercorn Crusted Pork Tenderloin

I’ve never made any sort of “crusted” pork tenderloin prior to this… I usually go with some sort of a glaze. I had the misconception that it would be drier in this preparation, but that couldn’t be further from the truth! This recipe was one of the most flavorful, juicy pork recipes I have ever made!


Start with a 1 to 2 pound pork tenderloin, trimmed. Brush the tenderloin on all sides with Dijon mustard. Combine all remaining ingredients and press the pecan peppercorn mixture onto the tenderloin so it sticks.


In a Dutch oven or other oven safe pan, heat a tablespoon or two of olive oil on medium high. Sear the tenderloin on all sides for a minute or two each. Then bake in preheated oven at 350 degrees until the internal temp is at least 145 degrees, about 25-35 minutes. Let rest 5-10 minutes before slicing and serving. I served mine with a side of my Pecan Topped Smashed Sweet Potatoes!

#WhatIveGotCookin


Pecan Peppercorn Crusted Pork Tenderloin

Serves:Β 4-6

  • 1-2 lb. pork tenderloin, trimmed
  • 3 Tbsp. Dijon mustard
  • 1/2 c. pecans, chopped
  • 1/4 c. dark brown sugar
  • 1/4 c. cracked black peppercorns
  • 1 tsp. coarse salt
  • 1-2 Tbsp. olive oil (for searing pork)
  1. Preheat oven to 350 degrees. Place pork tenderloin on a piece of foil and brush all sides evenly with Dijon mustard.
  2. Combine pecans, brown sugar, peppercorns, and salt. Press mixture onto tenderloin so that it sticks.
  3. Heat oil over medium high heat in a Dutch oven or other oven safe pan or skillet. Sear the pork on all sides, about 1-2 min per side.
  4. Transfer pan to preheated oven and cook for 25-35 minutes, until internal temperature reaches 145 degrees. Let rest 5-10 minutes before slicing and serving.
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