Tuesday, December 10, 2013

Pecan Glazed Pork Tenderloin #Recipe

I love a good pork tenderloin. I have tried it many different ways and have loved the difference a few changes can make to an old recipe. I made this the other night for my husband and he devoured it. Usually when we make pork tenderloin we have leftovers -that was not the case this time around. We ate it all! It was a delicious and very festive meal thanks to the pecans.

Pecan Glazed Pork Tenderloin #Recipe #Foodie #Yum

What you need:
1 pork tenderloin
1 tsp salt
1 tsp freshly ground black pepper
3/4 cup brown sugar
1/4 cup mustard
1/4 cup honey
3/4 cup roughly chopped unroasted pecans

How to make it:
Preheat oven to 425° F.
Season the pork tenderloin with salt and pepper and bake in the oven at 425° F oven for 30 minutes.
Combine the brown sugar, honey, and mustard into a paste and fold the chopped pecans into it.
Remove the tenderloin from the oven after 30 minutes and reduce the heat to 375° F.
Spread the paste over the top of the roast and return to the oven.
Baste the roast about every 20 minutes. Make sure to scoop up the glaze and nuts that fall off and place them back over the top of the tenderloin.
Cook until the internal temperature of the tenderloin hits 145°-160° F on a meat thermometer {Note: 160° is well done}. This should take about an hour to an hour and a half depending on the size of your tenderloin and your oven.
Let the tenderloin rest for 5-10 minutes after you take it out of the oven before carving.

How to make Pecan Glazed Pork Tenderloin #Recipe #Foodie #Yum

Make Pecan Glazed Pork Tenderloin #Recipe #Foodie #Yum

Pecan Glazed Pork Tenderloin #Recipe #Foodie #Yum Holiday Meal

This is delicious and I truly hope you enjoy it. It would make a great alternative to a turkey or ham for an upcoming holiday meal. It is juicy and with the honey sugar walnut glaze it is sweet without being overly sweet {thanks to the addition of the mustard}. It is simple to make, the only real work is in the basting. But even that is pretty easy – even with two little boys running around the house.

This recipe is linked up at Delicious Dish Tuesday and Friday Food Frenzy:

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