Apple-Pecan Pork Tenderloin Recipe
Apple-Pecan Pork Tenderloin Recipe photo by Taste of Home

Apple-Pecan Pork Tenderloin Recipe

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This recipe was born when I needed to use up some apple cider. It was so good, it's now a go-to for company. I like to crush the nuts with a rolling pin, but chopping works fine, too. —Elisabeth Larsen, Pleasant Grove, UT
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min. + standing
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/2 cup apple cider or juice
  • 1 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • Salt to taste

Nutritional Facts

3 ounces cooked pork equals 285 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 817 mg sodium, 22 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. Preheat oven to 425°. Place pork in a large resealable plastic bag; add apple cider and 1 teaspoon salt. Seal bag and turn to coat. Refrigerate 4 hours or overnight.
  2. Spread pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere.
  3. Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Cut into slices; season with salt to taste. Yield: 4 servings.
Originally published as Apple-Pecan Pork Tenderloin in Simple & Delicious December/January 2014

Nutritional Facts

3 ounces cooked pork equals 285 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 817 mg sodium, 22 g carbohydrate, 1 g fiber, 24 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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