I'm always on the look out for a good pork tenderloin and to my surprise I have a Food Network Paula Deen recipe as the inspiration recipe. Not that I'm surprised that Paula has a wonderful recipe but that IT HAS NO BUTTER. But it has pecans, brown sugar plus a little heat and that is more than enough to do the job.
The original recipe was for two pork tenderloins and I wanted to do one although it was big. I looked at the volume of the coating and it was just to much volume. I cut the pecans and bread crumbs to 1/3 but kept the spicing at 50% of original. The brown sugar just seemed to be to much sweet. I cut it by 75% and it seemed just right.
Notes: The original recipe from Paula Deen had Strawberry Balsamic Sauce. I'm not big into sauces and I'm really not a balsamic guy. So I skipped that and felt that the tenderloin can stand on it's own.
Add crushed pecans to 1/3 cup bread crumbs, 1/2 tsp of salt and pepper, 1/4 t ground red pepper, and 1 T brown sugar. Place in a flat pan. Place one egg wiped on another pan.Line a cooking pan with aluminum foil and spray with PAM.
- 1 pork tenderloin trimmed
- 1 egg
- 1/3 cup crushed pecans
- 1/3 cup bread crumbs
- 1/2 t salt
- 1/2 t pepper
- 1/4 t ground red pepper
- 1 T brown sugar
1) Preheat oven to 375. Rinse and dry one pork tenderloin. Trim of extra fat and silverskin.2) Add 1/3 cup of pecans to a baggie and crush with a rolling pin. 3) Add crushed pecans to 1/3 cup bread crumbs, 1/2 tsp of salt and pepper, 1/4 t ground red pepper, and 1 T brown sugar. Place in a flat pan. Place one egg wiped on another pan.4) Line a cooking pan with aluminum foil and spray with PAM.5) Roll the tenderloin in the egg first and shake off excess. Roll in the nut mixture.6) Place on foiled pan and bake until internal temp of 155 in thickest part. About 30 minutes. Remove and let rest for 10 minutes prior to cutting.
DetailsPrep time: Cook time: Total time: Yield: 4 servings