Pecan Crusted Pork Tenderloin with Orange Sauce
This is a revised version of a meal I used to make in the early days of my marriage. However that recipe used some processed ingredients & back then I didn't know the importance of buying quality pork. Now I have higher standards for the meat I purchase & I am so glad I have chosen to only eat whole, healthy ingredients because it makes such a difference in the way I feel.
Pecan Crusted Pork Tenderloin with Orange Sauce
ingredients
2 pounds pork tenderloin
1 cup finely chopped pecans
1/4 cup olive oil
1/4 cup dijon mustard
1 tablespoon each: lemon juice & honey
3 teaspoons salt
2 teaspoons pepper
1 teaspoon each: garlic powder, onion powder & dried thyme
1/2 teaspoon allspice
for the sauce:
1/4 cup unsweet orange marmalade
1/4 cup apple juice {pure, unsweet}
1/4 teaspoon pumpkin pie spice
directions
preheat oven to 425.
in a large glass baking dish combine chopped pecans, garlic powder, onion powder, thyme, allspice, salt & pepper.
in a small bowl combine dijon mustard, honey & lemon juice.
heat olive oil in a large skillet over medium high heat. quickly sear all sides of the pork loin until just browned on the outside. pour dijon mustard mix over the pork & turn continuously in the pan until all sides are coated.
using tongs, transfer pork loin to breading mixture & roll to coat the entire outside. then transfer to a cookie sheet lined with parchment paper & bake 20-25 minutes, until meat thermometer reads 165.
while the pork loin is in the oven, place the ingredients for the sauce in a small bowl & whisk.
remove the tenderloin from the oven & immediately pour the orange sauce over it. allow the meat to rest 3 minutes, then slice & serve.