A nutty coating with a hint of brown sugar on a fork tender pork tenderloin. There’s nothing to say other than yummy good.
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 too 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 too much sweet. I cut it by 75%, and it seemed just right.
I really liked this. A different taste and texture. Very easy and something you can do on a weeknight.
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 could stand on its own.
Preheat oven to 375. Rinse and dry one pork tenderloin. Trim off extra fat and silverskin.
Add 1/3 cup of pecans to a plastic bag and crush with a rolling pin.
Line a cooking pan with aluminum foil and spray with PAM.
Roll the tenderloin in the egg first and shake off excess. Roll in the nut mixture.
Place on foiled pan and bake until internal temp of 155 in the thickest part. About 30 minutes. Remove and let rest for 10 minutes before cutting.
July 8, 2016