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Pecan Crusted Pork Tenderloin with Bourbon Cream Sauce

Pecans, pork tenderloin, and bourbon go together like they were made for each other and are the perfect way to utilize Texas's abundant pecan harvest
4.89 from 9 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Southern
Servings 4 people

Ingredients
  

Pecan Crusted Tenderloin

Bourbon Cream Sauce

  • 1 tbsp. butter
  • 1 large shallot - finely minced
  • 2 cloves garlic - minced, then smashed into a paste
  • 1/2 cup chicken stock
  • 1/4 cup bourbon
  • 1 tbsp. corn starch
  • 2 tbsp. water
  • 1/2 cup heavy cream
  • 1 tsp. fresh thyme - finely minced (you can substitute 1/4 of a teaspoon of dried thyme)
  • 1 tsp. kosher salt

Instructions
 

Pecan Crusted Tenderloin

  • 2 hrs before you start cooking, trim the pork as per the directions above, then sprinkle with 1/2 teaspoon of kosher salt per pound of meat. Cover and put in the refrigerator for an hour and a half. Take out and let come to room temperature on the counter half an hour before cooking.
  • Preheat the oven to 350 with the rack in the center position.
    Pulse the pecan halves in your food processor until they are well crumbled, but not powdered.
  • Mix the dijon mustard, dried thyme, granulated garlic, onion powder, and black pepper together in a small bowl. Slather all over the pork tenderloin, being sure that every nook and cranny is covered.
  • Spread the crumbled pecans out on a cookie sheet, then roll the pork tenderloin in them until you can't get any more to stick and the pork is entirely covered.
  • Coat a baking sheet with cooking spray and carefully place the pork tenderloin in the center. Spray the tenderloin all over with the cooking spray (hold the can far enough away so that it doesn't blow the pecans off the tenderloin).
    Bake for 25-30 minutes, until the internal temperature of the thickest part, reaches 145 degrees. Remove from the oven and let rest at least 5 minutes prior to cutting.

Bourbon Cream Sauce

  • About five minutes before the tenderloin is done, add the butter to a pan and heat until just starting to foam, then add the finely minced shallot. Cook, stirring constantly, until softened. About 3 minutes. Add the garlic and cook, stirring constantly for another 30 seconds.
  • Add the chicken stock and bourbon and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes.
  • In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Then whisk in the cream, fresh thyme, and salt. Add to the pan and simmer until thickened, whisking constantly. About 2-3 minutes. Remove from heat.
  • Carefully slice the pork into 1/2-inch disks, arrange on plates, then lightly spoon the sauce over the top.
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