Ingredients
Scale
2 pork tenderloins
1/2 cup Dijon mustard
2 TBSP real Maple syrup
1 1/2 cups pecan halves and pieces
1 1/2 tsp sea salt
1 tsp black pepper
1/4 tsp cayenne pepper
Instructions
- Preheat the oven to 425.
- Remove the silver skin from the pork tenderloins by slipping a boning knife between the silver skin and the meat, using one hand to hold the skin while cutting.
- Pat the tenderloins dry with a paper towel.
- Place the pecans in a small food processor and blend until it becomes like a coarse meal.
- Place the pecan meal in a bowl and stir in the sea salt, black pepper, and cayenne.
- Spread the pecan mixture out onto a sheet pan lined with parchment paper.
- In a small bowl combine the Dijon mustard and maple syrup.
- Using a spatula coat the tenderloins with the mustard mixture.
- Roll the tenderloins in the pecan mixture until evenly coated.
- Pat on an extra pecan meal.
- Place the coated tenderloins on a baking sheet lined with parchment paper.
- Bake for 25 minutes or until it reaches an internal temperature of 145.
- Remove from the oven and let rest for 10 minutes.
- Slice the tenderloins and place on a platter for serving.
- Serves 6.
Notes
Total time does not include resting time (noted in the instructions).
- Prep Time: 15 min
- Cook Time: 25 min