Best 6 Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce Recipes

PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick 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 the tenderloin with cooking spray.
• Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
• Meanwhile, prepare the 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.

PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE

Steps:

• Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
• Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
• Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.

MAPLE AND PECAN GLAZED PORK TENDERLOIN

Steps:

• 1. Preheat the oven to 350 degrees. Get out all the ingredients needed.
• 2. Sprinkle the pork loin with salt. Heat the butter and oil in a large ovenproof skillet over medium heat. Add the tenderloin and cook for 3 minutes per side or until brown.
• 3. Place the pork loin in the oven Bake for about 30 minutes. While Pork in baking Bring the pecans, maple syrup and coarse mustard to a boil in a saucepan, stirring frequently. Reduce heat and simmer for about 3 minutes or until thickened. Remove from the heat and stir in the vanilla. Carefully remove the meat from the oven and spread the maple, nut mixture on top of the the loin.
• 4. Return the pan to the oven and cook for an additional 20-30 minutes or until 160 degrees is reached on the thermometer.
• 5. Remove the tenderloin to a serving platter and cover loosely with foil. Let stand for 10 minutes to let all the juice reach all the portions of the meat. Slice the pork and serve with sauce remaining in the skillet and juices on the serving platter.

PORK TENDERLOIN WITH PEACH AND PECAN SAUCE

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
• Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
• Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
• To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
• Slice pork thinly and serve with pan sauce.