Pecan Encrusted Pork Tenderloins
Craving a show-stopping dinner that’s as simple to prepare as it is impressive? These Pecan Encrusted Pork Tenderloins offer a delightful balance of savory and nutty flavors with minimal effort. Made with tender, succulent pork coated in a crispy crust of finely chopped pecans, panko breadcrumbs, Parmesan cheese, and fresh rosemary, this dish is bursting with texture and taste. A Dijon mustard and olive oil glaze ensures the coating adheres beautifully while adding a subtle tang. Oven-baked to perfection, the pork stays juicy and flavorful while achieving a golden-brown crust. Ready in under an hour, this recipe is perfect for a dinner party centerpiece or a hearty family meal. Pair with roasted vegetables or a crisp green salad for a complete feast. With its elegant presentation and rich flavor profile, this dish is sure to become a dinnertime favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Trim any excess fat or silver skin from the pork tenderloins. Pat them dry with paper towels and set them aside.
In a food processor, pulse the pecans until they are finely chopped but not reduced to a powder. Transfer them to a shallow dish.
In the same shallow dish, add the panko breadcrumbs, grated Parmesan cheese, chopped rosemary, garlic powder, salt, and black pepper. Mix well to combine.
In a small bowl, whisk together the Dijon mustard and olive oil to form a smooth paste.
Brush the Dijon mustard mixture evenly over the surface of each pork tenderloin, ensuring they are fully coated.
Roll each tenderloin in the pecan mixture, pressing gently to adhere the coating all over the meat.
Place the encrusted pork tenderloins on the prepared baking sheet, leaving space between them for even cooking.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium doneness.
Remove the pork from the oven and let it rest for 5 minutes before slicing. This will help retain the juices.
Slice the pork tenderloins into medallions and serve warm. It pairs well with roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1194 mg | 25% | |
*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.
