Makes 6 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
3/4 cup pecan halves
2 corn toaster cakes, broken into quarters (or 1 1/4 cup crumbled
cornbread or corn muffin)
2 tablespoons butter
1 tablespoon finely chopped garlic
2 (1-lb. each) pork tenderloins
Salt and pepper
3 tablespoons Dijon mustard
1. Heat oven to 400F. In a food processor, combine pecans and
cornbread and process until pecans are finely chopped. Melt
butter in medium-size skillet over moderate heat. Add the garlic
and cook until fragrant—about 1 minute. Stir in the pecan mixture
to blend with butter and garlic. Set aside to cool slightly.
2. Pat pork dry and sprinkle with salt and pepper. Place in an
oiled shallow baking pan. Spread mustard thickly over tenderloins
and pat crumb mixture onto mustard. Roast in middle of oven 15
minutes. Tent pork loosely with foil to prevent crust from
burning and continue to roast until thermometer inserted
diagonally into center of meat registers 158F—about 15 minutes
longer. Let meat stand 10 minutes before slicing.
Nutrition information per serving: Calories: 396; Protein: 44g;
Carbohydrate: 6g; Fiber: 1g; Total Fat: 21g; Saturated Fat: 6g;
Cholesterol: 130mg; Sodium: 242mg.
