Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce

• Meat

  • 1 (1-pound pork tenderloin

• Produce

  • 1 tbsp Thyme, fresh

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 6 tbsp Dijon mustard
  • 1 Sauce
  • 2 tsp Soy sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar, dark
  • 1/4 tsp Cayenne pepper
  • 1 tbsp Cornstarch
  • 1 Salt
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Nuts & Seeds

  • 1 cup Pecan pieces, ground

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

Found on fromachefskitchen.com

Description

Ingredients

• Non-stick cooking spray
• 1 (1-pound) pork tenderloin, trimmed
• 2-3 tablespoons Dijon mustard
• 1 cup pecan pieces, ground
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and black pepper, to taste
• SAUCE
• 3/4 cup chicken broth
• 1/4 cup bourbon
• 1 tablespoon cornstarch
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• 1/4 cup Dijon mustard
• 3 tablespoons unsalted butter, cut into small pieces
• salt, to taste

Directions

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick and spray lightly with cooking spray.
• Rub the mustard evenly over the pork. Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
• Transfer to the prepared baking sheet and spray with cooking spray. Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
• SAUCE: Meanwhile, prepare sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan. Bring to a boil. Reduce heat to medium low. Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter. Add salt to taste. Serve with pork.