Shelly's Recipe

PECAN-CRUSTED PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

1 1/4 cups pecans
1 loaf stale ciabatta
1 1/2 tbsp rosemary
1 1/2 tbsp ground sage
1 tsp red pepper flakes
1 tsp salt
1 tsp freshly ground black pepper
1 pork tenderloin (about 1 pound)
1 egg, beaten
2 tbsp olive oil

Preheat oven to 375. Place pecans in a paper bag and beat with a rolling pin until ground but with a few chunks remaining. Tear ciabatta bread into chunks and process in food processor until ground.

Place pecans and bread crumbs on a baking sheet, season with the rosemary, sage, red pepper, salt and pepper and mix well.

Brush egg thoroughly onto tenderloin, then place tenderloin onto baking sheet and cover thoroughly with crumb mixture. Place tenderloin on a roasting pan and drizzle on the olive oil. Roast in preheated oven 35 to 40 minutes, until internal temperature reaches 155 degrees (or to desired doneness).Let pork rest at least 10 minutes and then slice into 1/2-inch-thick slices.