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.
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.
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.
