Pecan Crusted Pork Tenderloin with Dijon Mustard Sauce: serves 6
1 ½ c. pecans, chopped
½ c. breadcrumbs
1 c. Dijon mustard
¼ c. apple cider vinegar
2 tsp. thyme
1 tsp. dried sage
2 tsp. salt
1 tsp. pepper
1(1-1.5lb) pork tenderloin, trimmed
3/4 c. Fat Free ½ and ½
Preheat oven to 400 degrees. Mix together the pecans and breadcrumbs and set aside. Mix together the mustard, apple cider vinegar, thyme, sage, salt and pepper and divide into two equal parts, setting one of the mustard mixtures aside. With the remaining mustard mixture, rub the pork tenderloin with the mixture and roll into pecan mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400 degrees for 25-35 minutes or until the thermometer registers 145 degrees. Remove from oven and let stand for 10 minutes.
In a small saucepan heat the remaining mustard mixture and ½ and ½ on medium heat until sauce is thickened, about 2 minutes. Remove from heat and serve over thinly sliced pork.
Great paired with root vegetables for a side.