Pecan and Herb Crusted Pork
The Honey Blonde
If you are looking for a turkey substitute this Thanksgiving, look no further than this Pecan and Herb Crusted Pork.
- 1-1.5 pounds boneless pork tenderloin
- 1 tbsp olive oil ((divided))
- 1 tsp maple syrup
- 1 tbsp fresh rosemary
- 0.5 tbsp fresh sage (roughly chopped)
- 0.5 tbsp fresh thyme
- 1 glove of garlic (minced)
- salt and freshly ground black pepper (to taste)
- 1 cup shelled pecans, finely crushed
- In the work bowl of a food processor, combine the olive oil, maple syrup, rosemary, sage, thyme, garlic, salt, and pepper until it forms a thick paste. Add more olive oil if the processor is having trouble processing it. Rub the paste over the pork tenderloin, then wrap in plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 375 degrees. Scatter crushed pecans on a plate or cutting board, and roll unwrapped pork tenderloin in the pecans, pressing them into pork if they don't stick right away. Place the pork on a baking sheet and loosely cover the pork with tin foil.
- Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast for another 30 minutes. Remove the foil and continue to roast until pork reaches an internal temperature of 150-165 degrees, depending on how you like your pork cooked. Let rest for 5 to 10 minutes, then slice and serve immediately.