I’ve never made any sort of “crusted” pork tenderloin prior to this… I usually go with some sort of a glaze. I had the misconception that it would be drier in this preparation, but that couldn’t be further from the truth! This recipe was one of the most flavorful, juicy pork recipes I have ever made!
Start with a 1 to 2 pound pork tenderloin, trimmed. Brush the tenderloin on all sides with Dijon mustard. Combine all remaining ingredients and press the pecan peppercorn mixture onto the tenderloin so it sticks.
In a Dutch oven or other oven safe pan, heat a tablespoon or two of olive oil on medium high. Sear the tenderloin on all sides for a minute or two each. Then bake in preheated oven at 350 degrees until the internal temp is at least 145 degrees, about 25-35 minutes. Let rest 5-10 minutes before slicing and serving. I served mine with a side of my Pecan Topped Smashed Sweet Potatoes!
Pecan Peppercorn Crusted Pork Tenderloin
- 1-2 lb. pork tenderloin, trimmed
- 3 Tbsp. Dijon mustard
- 1/2 c. pecans, chopped
- 1/4 c. dark brown sugar
- 1/4 c. cracked black peppercorns
- 1 tsp. coarse salt
- 1-2 Tbsp. olive oil (for searing pork)
- Preheat oven to 350 degrees. Place pork tenderloin on a piece of foil and brush all sides evenly with Dijon mustard.
- Combine pecans, brown sugar, peppercorns, and salt. Press mixture onto tenderloin so that it sticks.
- Heat oil over medium high heat in a Dutch oven or other oven safe pan or skillet. Sear the pork on all sides, about 1-2 min per side.
- Transfer pan to preheated oven and cook for 25-35 minutes, until internal temperature reaches 145 degrees. Let rest 5-10 minutes before slicing and serving.