Pecan-Crusted Pork Tenderloin
Full of seasonal flavors, this Pecan-Crusted Pork Tenderloin is an easy, yet elegant, entrée.
- 1 pork tenderloin (about 1½ pounds)
- Salt, to taste
- Pepper, to taste
- ½ cup brown sugar, divided
- 2 tablespoons soy sauce, divided
- 2 teaspoons minced garlic
- ½ cup pecan pieces
- ¼ cup pineapple juice
- 2 tablespoons Dijon mustard
Preheat the oven to 400 degrees and lightly grease a large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
In a small bowl, stir ¼ cup brown sugar, 1 tablespoon soy sauce, and minced garlic. Spread mixture over pork. Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
In a medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice, and Dijon mustard. Bring the mixture to boil; reduce to simmer 3–5 minutes then remove from heat.
Slice pork, spoon sauce over top, and serve.