Pecan Crusted Pork Tenderloin with Honey Mustard Glaze
Prep time
Cook time
Total time
Juicy herb and pecan crusted pork tenderloin, marinaded in honey mustard dressing for 24 hours, and slow roasted to perfection in the oven.
Serves: 3 servings
  • 1 lb pork tenderloin
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • ¼ cup chopped pecans
  • ¼ cup panko breadcrumbs
  • 1 teaspoon each fresh thyme and rosemary leaves
  1. Make the marinade: combine the olive oil, apple cider vinegar, dijon mustard, honey, and a pinch of salt and pepper. Add half of the marinade to a gallon ziplock bag with the pork tenderloin. Reserve the other half for the glaze. Marinate the pork in the fridge for at least an hour, or up to one day.
  2. When ready to cook, preheat the oven to 400 degrees.
  3. Make the pecan crust: in a food processor, add the peppercorns, salt, pecans, breadcrumbs, and herbs. Puree for 10 seconds, and then coat the outside of the pork evenly with the crust.
  4. Bake the pork for 40 minutes, or until the internal temperature reaches 160.
  5. In a small saucepan over low heat, simmer the rest of the marinade until it thickens slightly, about 10 minutes.
  6. Serve the pork with the honey mustard glaze, roasted vegetables, (make them on the same pan!) and mashed potatoes. Yum!
Recipe by Ally's Cooking at