Simply Made Pork Tenderloin
This simple recipe requires an overnight marinade stay for the pork loin for peak deliciousness. With apple cider and pecans in abundance on the store shelves this time of year it comes together easily and is so pretty to serve! I add sliced Granny Smith apples with yogurt dipping sauce and steamed broccoli to the plate to complete this meal.
1-lb. pork loin
1/2 c. apple cider
1 tsp. salt
1/2 c. pecans, finely chopped
2 Tbsp. Dijon mustard
1/4 c. honey
1. Place loin in a large resealable plastic bag and pour in apple cider and salt. Seal the bag squeezing out as much air as possible. Turn to coat loin completely. Refrigerate overnight.
2. Preheat oven to 425 degrees F. Drain bag with loin and discard marinade. In a small bowl, mix mustard and honey until combined. Rub mixture on loin until completely covered. Spread pecans on a flat surface and roll loin in pecans until entire surface is evenly covered.
3. Place loin in a lightly greased 13-by-9-baking dish. Pat any remaining pecans on top of loin. Bake for 30 minutes or until a meat thermometer inserted into the center reaches 145 degrees F.
4. Let stand 10 minutes before slicing into 1-inch servings.