Happy first day of fall! Here in Atlanta it is still 90 degrees during the day, but I wore a sweater and boots to work today anyway. My Ohio roots can’t resist the call of fall. Today I am celebrating by sipping on a pumpkin beer and making a fall-inspired sheet pan dinner: juicy herb and pecan crusted pork tenderloin, marinaded in honey mustard dressing for 24 hours, and slow roasted to perfection in the oven. I’m going to serve it with simple lemon and red pepper flake roasted broccoli, (on the same sheet pan of course!) and mashed potatoes. If you’re eating healthier, just add another veggie to roast on your sheet pan, or serve with a side salad.
I’m always planning ahead, so last night I made an easy honey mustard dressing thats going to double as the marinade and glaze. I combined 2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon of dijon mustard, 1 tablespoon of honey, and a pinch of salt and pepper, and then added that to a gallon ziplock bag with the pork tenderloin. Make sure to massage the marinade through the baggie so the pork is evenly coated. I let that sit in the fridge overnight because I’m ALL ABOUT grab and go dinners when I get home from work. Bag–>pan–>oven–>mouth.
To make that marinade work overtime as a glaze too, just double the recipe and put the other half in a small saucepan. Cook it on low so it reaches a light simmer, and let it reduce slightly for about ten minutes.
I’m kicking the fall-ness up a notch tonight with this pecan crust. Over the weekend, Taylor and I made Filet au Poivre, steak with a peppercorn crust, and it was heavenly. Today he said to me, can we “oh poovrah” the pork too? That’s when the wheels started turning. Could I? What if I did half peppercorn, half pecans for a fall twist? What if I added some of these earthy porky herbs in my fridge like thyme and rosemary? WHAT IF I ADDED PANKO?! All of that happened. And it’s everything I ever dreamed of and more.
- 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
- 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.
- When ready to cook, preheat the oven to 400 degrees.
- 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.
- Bake the pork for 40 minutes, or until the internal temperature reaches 160.
- In a small saucepan over low heat, simmer the rest of the marinade until it thickens slightly, about 10 minutes.
- Serve the pork with the honey mustard glaze, roasted vegetables, (make them on the same pan!) and mashed potatoes. Yum!
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