Pecan Encrusted Pork Tenderloins

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This recipe was featured in our local paper in a section entitled men who cook". It just so happened to be my boss's recipe. It is excellent. A very easy dish but with a wonderful presentation and great for dinner parties."

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Steps

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Trim the tenderloins , removing any excess fat and the silver skin , set aside.

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Whip egg whites until frothy.

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Beat in honey mustard.

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In a baking dish , combine bread crumbs and pecans.

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Dredge tenderloins in seasoned flour to coat the meat lightly on all surfaces.

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Dip tenderloins in the egg white mixture.

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Roll in pecan mixture.

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Arrange tenderloins in a greased shallow baking pan.

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Bake at 425f for 30 minutes or until internal temparature is 160 degrees.

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Let stand 10 minutes.

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Meanwhile , in a saucepan , mix cream and raspberry honey mustard for a sauce.

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Cook , stirring , just until warm.

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Cut tenderloin , crosswise , into 3 / 4 inch slices.

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Arrange on serving platter.

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Drizzle with sauce.

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Ingredients

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pork tenderloin, egg whites, honey mustard, pecans, fine dry breadcrumbs, flour, salt and pepper, whipping cream