{"id":140828,"date":"2025-03-18T03:13:20","date_gmt":"2025-03-18T03:13:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/baked-pork-tenderloin-the-country-cook\/"},"modified":"2025-03-18T03:13:20","modified_gmt":"2025-03-18T03:13:20","slug":"baked-pork-tenderloin-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=140828","title":{"rendered":"Baked Pork Tenderloin – The Country Cook"},"content":{"rendered":"


\n<\/p>\n

\n
\"A\"A<\/div>\n

<\/p>\n

This herb crusted Baked Pork Tenderloin is super tender and has a creamy, must-have homemade sauce that brings so much flavor to your dinner plate!<\/em><\/p>\n

A JUICY TENDERLOIN RECIPE<\/h2>\n

I am always looking for different ways to make pork tenderloin. It\u2019s one of my favorite cuts of pork! This time, I thought I\u2019d take the flavors up a notch and I think this is probably one of my favorite pork tenderloin recipes ever! It\u2019s so incredibly flavorful and has the best texture with the pecan crust. The creamy herb sauce that I make with this pork tenderloin really takes it to a whole new level. It\u2019s perfect for drizzling over it before serving or using it as a dipping sauce. This is a delicious dinner that my whole family went wild for!<\/p>\n

\"A<\/figure>\n

FREQUENTLY ASKED QUESTIONS:\u00a0<\/h2>\n
\n
Can I make this pork tenderloin in the Slow Cooker? <\/strong> <\/p>\n

I suppose you could but you would not end up with a crusty exterior as intended.. I would just use my Slow Cooker Pork Tenderloin<\/a> recipe instead. It\u2019s already figured out and ready to go! <\/p>\n<\/p><\/div>\n

What if I only want to make one pork tenderloin?<\/strong> <\/p>\n

Many pork tenderloins come in a two pack, so I made this recipe to use both of them. If you only want to make one tenderloin, you can halve the recipe and it should work out just fine. <\/p>\n<\/p><\/div>\n

Can I make this without the nuts?<\/strong> <\/p>\n

I don\u2019t see why not. I feel that the nuts add a fabulous crunch and flavor but I think it would work okay without them. Neither my Air Fryer Pork Tenderloin<\/a> or my Slow Cooker Pork Tenderloin<\/a> recipes use the nuts if you rather check them out. <\/p>\n<\/p><\/div>\n

Do I have to use the sauce?<\/strong> <\/p>\n

The sauce is extremely flavorful, for me that sauce is a MUST. It\u2019s kind of like when you have prime rib and you have horseradish sauce on the side, this is along that same kind of idea.\u00a0If you really don\u2019t want to use it, you don\u2019t have to but you\u2019ll be missing out in my opinion. The sauce is great for drizzling on top or dipping pieces of tenderloin in.<\/p>\n<\/p><\/div>\n

How long are leftovers good for? <\/strong> <\/p>\n

Keep leftovers in the fridge for up to 3 days, or keep them longer by storing them in the freezer for up to 3 months. I think it\u2019s best to reheat any leftovers in the oven or air fryer.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"A\"A<\/figure>\n

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
    \n
  • chopped pecans<\/strong> \u2013 not a fan pf pecans or nuts? Just leave it out.<\/li>\n
  • fresh thyme leaves<\/strong>\u2013 I think fresh thyme is key to this recipe. It just elevates the flavor that you just don\u2019t get with dried herbs (besides, if you\u2019re going through all the trouble, why not make the recipe exactly how it is written, right?) \u2013 don\u2019t skimp on flavor that can take it over the top. You can use dried thyme if you must but I think you\u2019d really be missing out.\u00a0<\/li>\n
  • panko breadcrumbs<\/strong> \u2013 this adds additional crispiness but you could use regular breadcrumbs.<\/li>\n
  • salt and pepper<\/strong><\/li>\n
  • pork tenderloin<\/strong> \u2013 I got the pack that has two pork tenderloins in it. You can certainly make this with only one pork tenderloin, just cut it in half.<\/li>\n
  • dijon mustard<\/strong>\u2013 Do not substitute regular mustard for the dijon. Yellow mustard is far too vinegar-y to be a good substitute. A grainy mustard or even honey mustard might be okay though. And I know mustard might sound a little odd but it just goes so well with pork.<\/li>\n
  • mayonnaise<\/strong><\/li>\n
  • sour cream<\/strong> \u2013 you can substitute with plain Greek yogurt if you need something to use instead of sour cream. If you really don\u2019t love sour cream, or Greek yogurt, I bet you probably already have a substitute that you use in general. You could try Creme fraiche which might even work but it tends to be a little thinner in texture.\u00a0<\/li>\n
  • apple cider vinegar<\/strong><\/li>\n
  • honey<\/strong><\/li>\n
  • garlic powder<\/strong><\/li>\n<\/ul>\n
    \"Pork\"Pork<\/figure>\n

    HOW TO MAKE BAKED PORK TENDERLOIN:<\/h2>\n

    Preheat the oven to 350\u00b0F.\u00a0Place the pecans and thyme leaves in a food processor. Processor until the pecans are finely chopped, but not until it forms a paste.<\/p>\n

    \"Pecans\"Pecans<\/figure>\n

    Place this mixture into a baking dish that is long enough to fit the pork loins. Add the breadcrumbs, salt, and pepper, and mix to combine.<\/p>\n

    \"A\"A<\/figure>\n

    Place the pork tenderloins onto a sheet tray and pat them dry with a paper towel. Brush the pork all over with the Dijon mustard.<\/p>\n

    \"Pork\"Pork<\/figure>\n

    Line a sheet tray with foil and spray with cooking spray. Place the pork into the baking dish with the pecan mixture and press it in until it is coated. Place on the foil-lined baking sheet. Repeat with the other pork tenderloin. There may be a little pecan mixture left, but that\u2019s okay. Bake for 30-40 minutes until an internal temperature reaches 145\u00b0F. Allow to rest for 10 minutes before slicing.<\/p>\n

    \"Aluminum\"Aluminum<\/figure>\n

    While the pork is cooking, make the sauce. Whisk together the mayonnaise, sour cream, dijon, apple cider vinegar, honey, thyme, garlic powder, salt, and pepper in a medium bowl. <\/p>\n

    \"A\"A<\/figure>\n

    Serve on the side with the pork.<\/p>\n

    \"A\"A<\/figure>\n

    CRAVING MORE RECIPES?<\/h3>\n
    \n
    \n
    \"A\"A<\/div>\n
    \n
    \n
    \n
      \n
    • \n

      Preheat the oven to 350\u00b0F.<\/p>\n<\/li>\n

    • \n

      Place 1 1\/4 cups chopped pecans<\/span> and 8 sprigs fresh thyme, leaves stripped<\/span> in a food processor. Processor until the pecans are finely chopped, but not until it forms a paste.<\/span><\/p>\n<\/li>\n

    • \n

      Place this mixture into a baking dish that is long enough to fit the pork loins.<\/p>\n<\/li>\n

    • \n

      Add 1\/2 cup panko breadcrumbs<\/span>, 1\/2 teaspoon salt<\/span> and 1\/4 teaspoon pepper<\/span> to the baking dish and mix to combine.<\/span><\/p>\n<\/li>\n

    • \n

      Place 2-3 pounds pork tenderloins<\/span> onto a sheet tray and pat them dry with a paper towel.<\/span><\/p>\n<\/li>\n

    • \n

      Brush the tenderloins all over with 4 Tablespoons dijon mustard<\/span>.<\/span><\/p>\n<\/li>\n

    • \n

      Line a sheet tray with foil and spray with cooking spray.<\/p>\n<\/li>\n

    • \n

      Place the pork into the baking dish with the pecan mixture and press it in until it is coated.<\/p>\n<\/li>\n

    • \n

      Place on the foil-lined baking sheet. Repeat with the other pork tenderloin. There may be a little pecan mixture left, that\u2019s okay.<\/span><\/p>\n<\/li>\n

    • \n

      Bake for 30-40 minutes until an internal temperature reaches 145\u00b0F. Allow to rest for 10 minutes before slicing.<\/p>\n<\/li>\n

    • \n

      While the pork is cooking, make the sauce. Whisk together 1\/2 cup mayonnaise<\/span>, 1\/3 cup sour cream<\/span>, 2 Tablespoons dijon mustard<\/span>, 1 Tablespoon apple cider vinegar<\/span>, 1\/2 Tablespoon honey<\/span>, 1\/2 teaspoon fresh chopped thyme leaves<\/span>, 1\/4 teaspoon garlic powder<\/span>, 1\/4 teaspoon salt<\/span> and 1\/4 teaspoon pepper<\/span> in a medium bowl. Serve on the side with the pork.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n
      \n
        \n
      • Please refer to my FAQ\u2019s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.<\/li>\n
      • If you don\u2019t have a food processor, put the pecans and thyme into a ziploc bag then hit it with a heavy object (like a rolling pin) until fully crushed.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \n

        Course: <\/span>Dinner, Main Course<\/span><\/p>\n

        Cuisine: <\/span>American<\/span><\/p>\n<\/div>\n

        Calories: <\/span>528<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>10<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>35<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>39<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>694<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span><\/p>\n

        \n

        \u201cThe Country Cook\u201d is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        This herb crusted Baked Pork Tenderloin is super tender and has a creamy, must-have homemade sauce that brings so much flavor to your dinner plate! A JUICY TENDERLOIN RECIPE I am always looking for different ways to make pork tenderloin. It\u2019s one of my favorite cuts of pork! This time, I thought I\u2019d take the […]<\/p>\n","protected":false},"author":1,"featured_media":140829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,5022,1030,13821,13058],"dealstore":[],"offerexpiration":[],"class_list":["post-140828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-cook","tag-country","tag-pork","tag-tenderloin"],"yoast_head":"\nBaked Pork Tenderloin - The Country Cook - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=140828\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Pork Tenderloin - The Country Cook - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This herb crusted Baked Pork Tenderloin is super tender and has a creamy, must-have homemade sauce that brings so much flavor to your dinner plate! 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