Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce
This is an excellent recipe created by a collegue. it is incredible. he says it is a pretty fool proof recipe. we have used it for elegant dinners because the flavors and textures are so interesting and the taste is wonderful. we like to serve it with a wild rice, sautéed onion and mushroom mixture, and oven-roasted asparagus with garlic. we also have served it with garlic mashed potatoes as a substitute for the rice. that is a good combination too.
Steps
Trim silver skin and as much fat as possible from the tenderloins.
The first thing makes it more tender , the second thing makes it healthier.
Whip egg whites until frothy , then add a good quality mustard to the mixture and beat until well blended.
On one side of the bowl with whipped egg whites , have flour mixed with salt and pepper.
On the other side of the egg bowl , have mixture of half coarsely chopped pecans and plain bread crumbs.
Just beyond the tray that has the pecan / breadcrumb mixture , have a roasting pan that has been sprayed with vegetable oil.
Dredge the tenderloins through the flour until coated , then dip in the egg mixture , roll in the pecan / breadcrumb mixture and place in the roasting pan.
This is really messy , so much so that i almost invariably wash my hands between tenderloins.
Dont worry too much about how this looks , but be sure that the tenderloin is pretty much covered with the pecan / breadcrumb mixture.
Spray the exposed parts of the roas.
Ingredients
pork tenderloin, egg whites, honey mustard, flour, salt, pepper, pecans, plain breadcrumbs, heavy cream, mustard