Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

The landscape around our venue made the perfect backdrop for our photos. Especially for nature lovers like us.

And of course we had our bestest friends by our sides…couldn’t have done it without them!!

Oh, and of COURSE there was cake!!! This is one of my favorite pictures, actually taken by one of our friends. And that cake – lemon with lemon buttercream frosting – was amazing. Ah-may-zing.

I’ll give a more comprehensive wedding-day and honeymoon post soon, but just wanted to throw a few sneak-peeks out there for you all. Now we can move on to why you’re really here…food!!

I really love pork tenderloin. I don’t make it a ton, but somewhat regularly I try to throw it on the menu somehow. And I’m always looking for new ways (re: sauces) to make it. I’m not a bourbon drinker myself, nor is J, so we don’t typically have it in the house, but in preparation for the wedding we had an obscene amount of liquor in our house. 2 bottles of bourbon were part of this stash, so I had to try this recipe out while I had it on-hand, amiright??

.

All-in-all a great dish that I plan to make again very soon!! Since there is leftover bourbon…I have to, right??

Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

As seen on A Cookbook Obsession

Ingredients

• 1 lb pork tenderloin, trimmed
• 2-3 Tbsp Dijon mustard
• 1 cup pecan pieces, finely chopped
• 1 Tbsp chopped fresh thyme
• ¼ tsp cayenne pepper, or to taste
• Salt and pepper, to taste

For the sauce

• ¾ cup chicken broth
• ¼ cup bourbon
• 1 Tbsp cornstarch
• 2 Tbsp honey
• 1 Tbsp Worcestershire sauce
• 2 tsp soy sauce
• ¼ cup Dijon mustard
• 3 Tbsp unsalted butter, cut into small pieces
• salt, to taste

Preparation

1. Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.
2. Rub the mustard evenly over the pork. Combine pecans, thyme, cayenne, salt and black pepper to taste and spread on a separate baking sheet or large plate/platter. Roll the tenderloin in the nut mixture, coating well on all sides.
3. Transfer to the prepared baking sheet and cook for 25 to 30 minutes or until internal temperature reaches at least 145 degrees.
4. Remove to a cutting board and allow to rest for 5-10 minutes before slicing into 1/2″ medallions.
5. Meanwhile, combine the chicken broth, bourbon and cornstarch in a small saucepan. Bring to a boil. Reduce heat to medium low. Whisk in honey, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter. Add salt to taste. Serve with pork.