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Pecan-Crusted Pork Tenderloin

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Is it just me, or does pork seem like a fall/winter type meal? Bacon and ribs are normally served year round, but chops and tenderloin seem to be make more sense in the fall. Maybe it’s because we tend to serve apple sauce with our pork chops, or I’m just completely delusional and not making any sense right now, lol. I guarantee that your family will enjoy this Pecan-Crusted Pork Tenderloin anytime of the year…..

This Pecan-Crusted Pork Tenderloin is loaded with flavor and cooked to perfection | cookingwithcurls.com

even though I didn’t think to make it until now…during the fall. 😉 I gave my Pecan-Crusted Pork Tenderloin a slight southwest flair, but it pairs nicely with Mashed Sweet Potatoes, Crispy Roast Potatoes, or even a big side of salad….depending on your dietary preferences.

How to make Pecan-Crusted Pork Tenderloin:

Preheat oven to 375 degrees. Remove excess fat/outer skin from pork tenderloin, if necessary. Place on paper towels and pat dry. Set aside…..

Pecan-Crusted Pork Tenderloin dry cookingwithcurls.com

Mix seasonings together in a small bowl, then rub evenly over pork…..

Pecan-Crusted Pork Tenderloin season cookingwithcurls.com

Finely chop pecans by hand, or in a food processor. Evenly coat pork with the pecans and place on a baking sheet on cast iron skillet…..

Pecan-Crusted Pork Tenderloin pan cookingwithcurls.com

Roast for 25 to 30 minutes, until internal temperature reaches 145 degrees. Remove from oven and allow to rest for 10 minutes before slicing.

Slice pork into 1/2-inch thick medallions and serve…..

Your family will love this Pecan-Crusted POrk Tenderloin with Mashed Sweet POtatoes. there are so many delicious flavors to enjoy, they won't even notice that it is healthy | cookingwithcurls.com

Doesn’t that green spinach look amazing next to the sweet potatoes and pork tenderloin? Unfortunately the flavor was off, so I have more testing to do before that recipe sees the light of day, lol

Notes:

  • Pork tenderloin is the leanest and most tender cut of pork, but it turns tough very quickly if over cooked. Use your thermometer to get an accurate measure for how done it is, not just the time on the clock.
  • There is no “glue” to hold the chopped pecans on the sides of the pork. Don’t stress out, just get it as well coated as you can.

Some other delicious Pork recipes for you to try:

Skillet Pork Chops with Herb Gravy

Southwest Pork Chops with Sweet Corn Pan Sauce

Pork Chops with Apple and Cider Sauce

Instant Pot Red Chile Pork Tamales

Instant Pot Kalua Pork – Whole30 & Paleo

Cherry Bourbon Barbecue Pork Pizza

How do you serve your pork tenderloin/chops?

Enjoy!!

This Pecan-Crusted Pork Tenderloin is loaded with flavor and cooked to perfection | cookingwithcurls.com

Pecan-Crusted Pork Tenderloin

Jazz up your dinner with this tender and delicious Pecan-Crusted Pork Tenderloin served with Mashed Sweet Potatoes and your choice of vegetable.
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Course: Main Course
Cuisine: American
Keyword: pork, whole 30, paleo, recipe, main course, pecans
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 394kcal
Author: Lisa Johnson

Ingredients

  • 2 pound pork tenderloin
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon chili powder
  • 1 Tablespoon paprika
  • ½ Tablespoon ground cumin
  • ½ Tablespoon ground black pepper
  • ½ cup chopped pecans

Instructions

  • Preheat oven to 375 degrees.
  • Remove excess fat/outer skin from pork tenderloin, if necessary. Place on paper towels and pat dry. Set aside.
  • Mix seasonings together in a small bowl, then rub evenly over pork.
  • Finely chop pecans by hand, or in a food processor. Evenly coat pork with the pecans and place on a baking sheet on cast iron skillet.
  • Roast for 25 to 30 minutes, until internal temperature reaches 145 degrees.
  • Remove from oven and allow to rest for 10 minutes before slicing.
  • Slice pork into 1/2-inch medallions and serve.

Notes

  • Pork tenderloin is the leanest and most tender cut of pork, but it turns tough very quickly if over cooked. Use your thermometer to get an accurate measure for how done it is, not just the time on the clock.
  • There is no “glue” to hold the chopped pecans on the sides of the pork. Don’t stress out, just get it as well coated as you can.

Nutrition

Calories: 394kcal | Carbohydrates: 7g | Protein: 49g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 155mg | Potassium: 1090mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1455IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 4mg

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