Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce Food

PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick and spray lightly with cooking spray.
• Rub the mustard evenly over the pork.
• Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
• Transfer to the prepared baking sheet and spray the tenderloin with cooking spray.
• Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
• Meanwhile, prepare the sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan.
• Bring to a boil. Reduce heat to medium-low.
• Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter.
• Add salt to taste. Serve with pork.

MUSTARD-CRUSTED PORK TENDERLOINS

Steps:

• Set oven to 400 degrees.
• Sprinkle the tenderloins generously with salt and pepper.
• Using a spatula spread the mustard all over the tenderloins.
• In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
• Prepare a baking sheet, and generously coat with cooking spray.
• Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
• Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
• Transfer the tenderloins to a platter and let rest for 5 minutes.
• Slice the pork and serve.

PORK TENDERLOIN WITH MUSTARD CREAM SAUCE

Steps:

• Heat water over high heat in a large pot; dissolve salt and sugar at water comes to a simmer. Add the bay leaves.
• Once simmering, remove from heat and add ice cubes. We want to cool the water so the brine doesn't cook the meat or bring out bacteria. Pour into a large bowl and add pork, it should cover the meat completely.
• Cover with plastic wrap and allow the brine to penetrate for 4-24 hours. Then rinse and pat the pork dry before use.
• Preheat oven to 400 degrees F (200 degrees C). Heat vegetable oil in high sided saute pan over medium-high heat.
• Season both tenderloins on all sides with salt and pepper; sear the pork on all sides, about 3-5 minutes each side. Cover the skillet and transfer into the oven; cook for 18-23 minutes, until temperature reaches 145 degrees F (if you are wary about pork, 165 degrees F).
• Remove pan from the oven and move tenderloins to a plate to rest, cover with foil to keep warm.
• Use a pot holder (that handle will be hot!) and place pan over a medium flame on the stove. Pour in a small amount of chicken broth to deglaze the bottom of the pan using a whisk, then pour in the rest of the chicken stock.
• Whisk in the mustard, cream, garlic and cayenne pepper. Reduce and thicken for about 8 minutes. Taste for seasoning.
• Turn off heat. Mix flour and butter together with a fork or by hand, push into the wires of the whisk and whisk into sauce.
• Slice the tenderloins into 1/2 inch slices, serve with sauce poured over and garnish with parsley or chives.

PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE

Steps:

• Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
• Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
• Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.

PECAN-CRUSTED PORK CHOPS WITH APPLES

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
• 3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
• 4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
• 5. Arrange the pork chops on a platter on top of the apples. Serve immediately.

PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE

Steps:

• Trim silver skin and as much fat as possible from the tenderloins. The first thing makes it more tender, the second thing makes it healthier.
• Whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
• On one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
• On the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
• Just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
• Dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. This is really messy, so much so that I almost invariably wash my hands between tenderloins.
• Don't worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
• Spray the exposed parts of the roast with a little vegetable oil. This will help crisp up the crust while baking.
• Bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. We do use a meat thermometer when we make this recipe. Usually 25-35 minutes,.
• Remove from oven and let sit for about 10 minutes.
• Meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. Heat this mixture stove top until it thickens a bit.
• Slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. Some will come off. Don't worry about it.
• If you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. If you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
• Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
• Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350ºF.
• Spread a spoonful of mustard on one side of each pork chop, set aside.
• Pour the pecans into a food processor and blend until you have a good crumb consistency. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer. Set pecans aside in a shallow bowl.
• In another shallow bowl beat the eggs.
• Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly to ensure a good solid crust.
• Place your breaded pork chops in the freezer for 10 minutes, I think this helps to really seal the crust so the pecans stay on better. However, if you are short on time you can skip this step.
• Preheat a skillet to medium heat with the olive oil.
• Cook two pork chops at a time in the skillet, 1-2 minutes on each side. You are just looking for good color here, they will finish baking in the oven.
• Place pan seared pork chops on a baking sheet and cook 15-20 minutes.
• Please note your cooking time will vary based on how thick your pork chops are. I rely on my meat thermometer.

MAPLE PECAN PORK TENDERLOIN RECIPE

Steps:

• Heat oven to 400 degrees.
• Line a cookie sheet with foil and spray with non stick cooking spray.
• Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
• In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
• Stir until well combined.
• Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
• Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
• After it's done cooking, let the meat rest for about 5-10 minutes. Slice and serve.

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
• Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
• In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
• Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.