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A Baked Pork Tenderloin with a few slices on a serving plate.
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Baked Pork Tenderloin

A juicy, tenderloin encrusted in a pecan mixture that gets baked to perfection in the oven.
Course Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 528kcal
Author Brandie Skibinski

Ingredients

For the pork tenderloin:

  • 1 ¼ cups chopped pecans
  • 8 sprigs fresh thyme, leaves stripped
  • ½ cup panko breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2-3 pounds pork tenderloins (2 tenderloins per package)
  • 4 Tablespoons dijon mustard

For the sauce:

  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon apple cider vinegar
  • ½ Tablespoon honey
  • ½ teaspoon fresh chopped thyme leaves
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat the oven to 350°F.
  • Place 1 1/4 cups chopped pecans and 8 sprigs fresh thyme, leaves stripped in a food processor. Processor until the pecans are finely chopped, but not until it forms a paste.
    A food processor bowl with thyme and chopped pecans.
  • Place this mixture into a baking dish that is long enough to fit the pork loins.
  • Add 1/2 cup panko breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper to the baking dish and mix to combine.
    A crust mixture on the bottom of a baking dish.
  • Place 2-3 pounds pork tenderloins onto a sheet tray and pat them dry with a paper towel.
    Hands using paper towels to pat pork tenderloins dry.
  • Brush the tenderloins all over with 4 Tablespoons dijon mustard.
    A pastry brush brushing the Dijon mustard over the pork tenderloin.
  • Line a sheet tray with foil and spray with cooking spray.
  • Place the pork into the baking dish with the pecan mixture and press it in until it is coated.
    Coated pork tenderloin in a dish.
  • Place on the foil-lined baking sheet. Repeat with the other pork tenderloin. There may be a little pecan mixture left, that’s okay.
    Coated pork tenderloin in a foil lined sheet.
  • Bake for 30-40 minutes until an internal temperature reaches 145°F. Allow to rest for 10 minutes before slicing.
    Fresh baked Pork Tenderloin on a sheet pan.
  • While the pork is cooking, make the sauce. Whisk together 1/2 cup mayonnaise, 1/3 cup sour cream, 2 Tablespoons dijon mustard, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon honey, 1/2 teaspoon fresh chopped thyme leaves, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Serve on the side with the pork.
    Sauce being mixed with a whisk in a bowl.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • If you don't have a food processor, put the pecans and thyme into a ziploc bag then hit it with a heavy object (like a rolling pin) until fully crushed. 

Nutrition

Calories: 528kcal | Carbohydrates: 10g | Protein: 35g | Fat: 39g | Sodium: 694mg | Fiber: 3g | Sugar: 3g
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