Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce
From a Chef's Kitchen
Serve up some Southern flair with easy and elegant Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce!
- nonstick cooking spray
- 1 pork tenderloin
- 2-3 tablespoons dijon mustard
- 1 cup pecan pieces, ground
- 1 tablespoon finely fresh thyme
- 0.25 teaspoon cayenne pepper, or to taste
- salt and black pepper (to taste)
- 0.75 cup chicken broth
- 0.25 cup bourbon
- 1 tablespoon cornstarch
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 0.25 cup dijon mustard
- 3 tablespoons unsalted butter, cut into small pieces
- salt (to taste)
- PORK: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil (preferably nonstick) or parchment paper and spray lightly with cooking spray.
- Rub the mustard evenly over the pork. Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
- Transfer to the prepared baking sheet and spray with cooking spray. Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
- SAUCE: Meanwhile, prepare sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan. Bring to a boil. Reduce heat to medium low. Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter. Add salt to taste. Serve with pork.