Roasted Brined Pork Tenderloin Rolled in Toasted Pecans
Elevate your dinner table with the irresistible combination of savory, nutty, and aromatic flavors in this Roasted Brined Pork Tenderloin Rolled in Toasted Pecans. This recipe showcases the transformative power of brining, infusing the pork with moisture and robust flavors from garlic, rosemary, and black peppercorns. After brining, the tenderloin is coated in Dijon mustard and encrusted with finely chopped toasted pecans and fresh thyme, creating a beautifully crisp exterior that complements the succulent interior. Roasted to perfection, this gourmet dish is easy to prepare yet impressive enough for special occasions. Serve it sliced and paired with roasted vegetables or a fresh salad for a meal that is both elegant and deeply satisfying. Keywords: roasted pork tenderloin, brined pork tenderloin, toasted pecan crust, gourmet pork recipe, easy entertaining recipes.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 8 cups Water
- 2 cups Ice cubes
- 4 Garlic cloves (smashed)
- 2 Fresh rosemary sprigs
- 1 tbsp Black peppercorns
- 2 tbsp Olive oil
- 1 cup Pecans (toasted and finely chopped)
- 2 tbsp Dijon mustard
- 0.5 tbsp Fresh thyme leaves (chopped)
- 0.5 tsp Ground black pepper
Instructions
In a large bowl or pot, combine 1 cup of kosher salt, 0.5 cup of brown sugar, and 2 cups of hot water. Stir until the salt and sugar dissolve.
Add 6 cups of cold water, 2 cups of ice cubes, 4 smashed garlic cloves, 2 sprigs of fresh rosemary, and 1 tbsp of black peppercorns to the brine. Mix well to cool down the mixture.
Submerge the pork tenderloin in the brine, cover, and refrigerate for at least 2 hours or up to 8 hours.
Preheat your oven to 400°F (200°C).
Remove the pork tenderloin from the brine and pat it dry with paper towels. Discard the brine.
Rub the pork tenderloin with 2 tbsp of olive oil and sprinkle with 0.5 tsp of ground black pepper.
In a small bowl, mix 1 cup of toasted, finely chopped pecans, 0.5 tbsp of chopped fresh thyme leaves, and a pinch of salt.
Brush the entire surface of the pork tenderloin with 2 tbsp of Dijon mustard to act as a glue for the pecans.
Press the pecan mixture firmly onto the pork tenderloin, coating it evenly.
Place the pork tenderloin on a baking rack set over a rimmed baking sheet to allow even cooking.
Roast the pork tenderloin in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork from the oven and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into medallions and serve warm. Pair with your favorite sides such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 27432 mg | 1193% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 31.1 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 790 mg | 17% | |
*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.
