Pecan Encrusted Pork Tenderloin with Mustard Cream Sauce
Elevate your dinner table with this Pecan Encrusted Pork Tenderloin with Mustard Cream Sauce, a show-stopping dish that combines bold flavors and irresistible textures. The tender pork tenderloin is coated in a crunchy pecan and panko breadcrumb crust, enhanced by fragrant rosemary and a hint of garlic. Pan-seared to golden perfection and baked for a succulent finish, the pork is paired with a rich, velvety mustard cream sauce that’s infused with Dijon mustard and optional white wine for added depth. Perfect for a special occasion or an indulgent weeknight dinner, this dish is ready in just 45 minutes and serves four. Serve it with roasted vegetables or creamy mashed potatoes for a complete meal that will wow your guests.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Fresh rosemary
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Unsalted butter
- 0.75 cup Heavy cream
- 0.25 cup White wine (optional)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup, and lightly grease it using olive oil or nonstick spray.
Finely chop the pecans and fresh rosemary, then combine them with the panko breadcrumbs, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a shallow dish or plate.
Pat the pork tenderloin dry with paper towels and trim off any excess fat or silver skin. Season it with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Brush the pork tenderloin generously with Dijon mustard, ensuring an even coat all over.
Press the pork tenderloin into the pecan mixture, rolling it and pressing down firmly so the crust adheres evenly to all sides.
In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, carefully place the crusted pork tenderloin in the skillet and sear for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes before slicing.
While the pork is baking, prepare the mustard cream sauce. In a small saucepan, melt the butter over medium heat. Add the white wine (if using) and let it simmer for 2-3 minutes to reduce slightly.
Stir in the remaining Dijon mustard and heavy cream. Cook, stirring frequently, for 3-4 minutes, or until the sauce thickens slightly. Remove from heat and season to taste with salt and pepper.
Slice the pork tenderloin into medallions and drizzle with the mustard cream sauce. Serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.3 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 125 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2584 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
