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Nut and Herb Crusted Pork Tenderloin

This crunch on this nut and herb crusted pork tenderloin is to die for.
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 1/4 cup Dijon mustard
  • Pinch salt and pepper to season
  • 1 Tbsp smoked paprika
  • 1/2 cup finely chopped nuts such as pecans or pistachios pistachios are fantastic in this
  • 1/2 cup finely chopped hardy herbs such as rosemary, sage, parsley, and thyme I love a combo

Substitutions: for nuts you can sub in seeds like hemp or sesame.

    Instructions
     

    • Preheat oven to 400°F and line or grease baking sheet or casserole dish.
    • Season pork tenderloin well with salt, pepper and smoked paprika to cover all sides. Then brush liberally with Dijon mustard. This will help the herb crust stick.
    • On a baking sheet sprinkle out the chopped nuts and herbs to combine. Then roll Dijon coated pork tenderloin overtop to coat liberally on all sides.
    • Place on lined or greased baking sheet or casserole dish and roast in oven for about 20 minutes or until internal temperature is 145°F. Let rest 5 minutes before slicing into medallions. Suggest serving with Rhubarb Chutney recipe.
    Keyword herb, nut, pork, pork tenderloin, rhubarb, rhubarb chutney