Save on Pinterest

Apple-Pecan Pork Tenderloin

This recipe was born when I needed to use up some apple cider. The dish was so good and is 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, Utah
  • Total Time
    Prep: 10 min. + marinating Bake: 25 min. + standing
  • Makes
    4 servings


  • 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


  • In a bowl or shallow dish, add the pork, apple cider and 1 teaspoon salt. Turn to coat. Cover and refrigerate 4 hours or overnight.
  • Preheat oven to 425°. 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.
  • Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Season with salt to taste.
Nutrition Facts
3 ounces cooked pork: 285 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 817 mg sodium, 22 g carbohydrate (19 g sugars, 1 g fiber), 24 g protein.

Recommended Video


Click stars to rate
Average Rating:
  • recipehound54
    Oct 22, 2017

    I would give this five stars for ease of preparation. I marinated the pork loin in apple juice longer than recommended in the instructions and it didn't seem to increase the flavor; not sure whether or not apple cider would have been a better choice. I baked the loin about 10 minutes longer than instructed, until the pecans were golden brown. My chief taste inspector (husband) said that the crust tasted great but the flavor didn't seep into the pork loin itself. His critique: "Meh...OK but not spectacular." He said he'd eat it again but would probably not request that I make it again.