Pecan Crusted Pork Tenderloin with Orange Sauce

pecan crusted pork loin
Pecan Crusted Pork Loin

This is a revised version of a meal I used to make in the early days of my marriage.  However that recipe used some processed ingredients & back then I didn't know the importance of buying quality pork.  Now I have higher standards for the meat I purchase & I am so glad I have chosen to only eat whole, healthy ingredients because it makes such a difference in the way I feel.  

Pecan Crusted Pork Tenderloin with Orange Sauce


2 pounds pork tenderloin

1 cup finely chopped pecans

1/4 cup olive oil

1/4 cup dijon mustard

1 tablespoon each: lemon juice & honey

3 teaspoons salt

2 teaspoons pepper

1 teaspoon each: garlic powder, onion powder & dried thyme

1/2 teaspoon allspice

for the sauce:

1/4 cup unsweet orange marmalade

1/4 cup apple juice {pure, unsweet}

1/4 teaspoon pumpkin pie spice


preheat oven to 425.

in a large glass baking dish combine chopped pecans, garlic powder, onion powder, thyme, allspice, salt & pepper.

in a small bowl combine dijon mustard, honey & lemon juice.

heat olive oil in a large skillet over medium high heat.  quickly sear all sides of the pork loin until just browned on the outside.  pour dijon mustard mix over the pork & turn continuously in the pan until all sides are coated.

using tongs, transfer pork loin to breading mixture & roll to coat the entire outside.  then transfer to a cookie sheet lined with parchment paper & bake 20-25 minutes, until meat thermometer reads 165.  

while the pork loin is in the oven, place the ingredients for the sauce in a small bowl & whisk. 

remove from oven & allow the meat to rest 3 minutes, then slice & serve ~ drizzle sauce over entire pork loin or individual servings.

Love, Cara