Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

Get ready to absolutely blow everyone’s minds at dinner tonight!

This pecan-crusted pork tenderloin is the kind of dish that makes people think you went to culinary school, but honestly?

It’s way easier than it looks. The crunchy pecan coating gives way to the most tender, juicy pork you’ve ever had.

And can we talk about that bourbon mustard sauce for a hot second? It’s tangy, slightly sweet, with just enough kick from the bourbon to make things interesting.

Pour it over that gorgeous sliced tenderloin and watch people’s faces light up.

This is comfort food that also happens to be fancy enough for company.

Ingredients

For the Pork Tenderloin:

• Non-stick cooking spray
• 1 (1-pound) pork tenderloin, trimmed of excess fat and all silverskin
• 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 freshly ground black pepper, to taste

For the Bourbon Mustard 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

Steps

Preparing the Pork Tenderloin:

1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil (preferably non-stick) and spray lightly with cooking spray. This prevents sticking and makes cleanup a breeze.
2. Pat the pork tenderloin completely dry with paper towels, then rub the 2-3 tablespoons Dijon mustard evenly over the entire surface. The mustard acts as both flavor and glue for the pecan coating, so make sure every inch is covered.
3. In a shallow dish, combine the ground pecans, 1 tablespoon fresh thyme, 1/4 teaspoon cayenne pepper, and salt and black pepper to taste. Spread this mixture evenly in the pan. Roll the mustard-coated tenderloin in the nut mixture, pressing gently to ensure the coating adheres well on all sides. You want a nice, even crust.
4. Transfer the coated tenderloin to your prepared baking sheet and give it a light spray with cooking spray. This helps the coating get golden and crispy rather than just browning.
5. Bake for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part reads at least 145°F (63°C). The internal temperature is crucial here – undercooked pork is unsafe, but overcooked pork becomes dry and tough.

Making the Bourbon Mustard Sauce:

6. Meanwhile, prepare the sauce. In a small saucepan, whisk together the 3/4 cup chicken broth, 1/4 cup bourbon, and 1 tablespoon cornstarch until the cornstarch is completely dissolved. No lumps allowed!
7. Bring the mixture to a boil over medium-high heat, whisking constantly. You’ll see it start to thicken slightly as it heats.
8. Reduce heat to medium-low and whisk in the 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 2 teaspoons soy sauce, and 1/4 cup Dijon mustard. Stir until completely smooth and glossy.
9. Remove from heat and whisk in the 3 tablespoons butter one piece at a time. This creates a silky, restaurant-quality finish. Add salt to taste and serve immediately with the sliced pork.

Smart Swaps

• Ground walnuts or pecans instead of pecans (1:1 ratio) – different flavor profile but same great crunch
• Maple syrup instead of brown sugar in the sauce – use 1 tablespoon for similar sweetness

Make It Diabetes-Friendly

Replace the 2 tablespoons brown sugar with 1 tablespoon sugar-free brown sugar substitute (like Lakanto Golden) to reduce carbs by approximately 12g per batch, or about 4g per serving. The bourbon mustard sauce will have a slightly less caramelized flavor but maintains the tangy-sweet balance. Consider serving with roasted vegetables instead of starchy sides to keep the glycemic impact low. Each serving of the modified recipe contains approximately 8g total carbs compared to 12g in the original.

Pro Tips

• Let the pork rest for 5 minutes after baking before slicing – keeps all those delicious juices from running out
• Grind your own pecans in a food processor for the freshest flavor and best texture control