• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Beginnings Blog

  • Home
  • About
  • Recipe Index
    • Appetizers/Dips
    • Beef
    • Beverages
    • Bready Things
    • Breakfast/Brunch
    • Fish & Other Seafood
      • Cod
      • Mahi Mahi
      • Salmon
      • Scallops
      • Shrimp
      • Tilapia
      • Tuna
    • Game Meat
      • Lamb
      • Venison
    • Pasta
    • Pizza
    • Pork
    • Poultry
      • Chicken
      • Turkey
    • Salad
    • Sammiches, Burgers, Wraps, etc.
    • Side Dishes
    • Soups, Stews, and Chili
    • Tacos, Taquitos, Tostadas, & Burritos
    • Vegetarian/Meatless
  • Sweet Treats
    • Brownies, Bars, & Fudge
      • Bars
      • Brownies
      • Fudge
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Crisp
    • Cupcakes & Muffins
      • Cupcakes
      • Muffins
    • Dessert Pops
    • Donuts
    • Fruit Salad
    • Ice Cream
    • Pastries
    • Pie
    • Popcorn
    • Snack Mix
    • Sweet Bread
    • Tarts
    • Truffles
  • Privacy Policy

Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

June 23, 2015 by Jaida 2 Comments

In case you hadn’t heard…this lady right here is now a married woman!! And, as promised you’re getting a sneak-peek at some of our wedding pics. Just look at this guy!! How lucky am I??
We couldn’t have asked for better weather for the outdoor ceremony. Especially after all the rain and flooding for weeks prior. It was absolutely perfect. I couldn’t have dreamed of a better day.

 

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??

Pecan-crusted Pork Tenderloin with Bourbon Mustard Sauce 2.
And thank goodness I did. Because it was freaking awesome. The taste of the bourbon was not overwhelming and blended really well with the mustard and honey so it was a little tangy, a little sweet, and a little….bourbon-y. The pecan-crust gave the pork a great little crispy coating and also went well with the sauce.
Pecan-crusted Pork Tenderloin with Bourbon Mustard Sauce

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.

Filed Under: Main Dish, Pork Tagged With: Bourbon, Mustard, Pecans, Pork Tenderloin, Wedding

Previous Post: « Sammich Saturday: Apple Curry Tuna Salad Croissants
Next Post: Salmon Cakes with Lemon-Dill Aioli »

Reader Interactions

Comments

  1. Kylee Ayotte

    June 23, 2015 at 6:48 pm

    That looks fantastic. And so did you on your wedding day! Congrats, friend xx

    Reply
  2. Maeghan

    June 24, 2015 at 5:52 pm

    Congratulations!! I am so glad you had an amazing wedding day. That pork looks amazing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

Let’s Be Social!

Search this website

Never miss a post from Sweet Beginnings

Categories

Archives

Top Posts & Pages

Venison Sausage Tortellini Skillet
Bloody Mary Wings
Smoked Gouda & Cheddar Mac N Cheese
Blackberry Lemon Sweet Rolls

Footer

© 2023 Sweet Beginnings · Tasteful Theme by Restored 316