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| 2 1-lb. Pork tenderloins ½ cup finely chopped pecans ½ cup dry breadcrumbs2 tsp. Dried thyme 4 Tbsp. Dijon mustard salt and pepper |
Tomatillo Salsa apple 1 small jalpeño, seeded and diced 2 Tbsp. coarsely chopped fresh basil 2 Tbsp. coarsely chopped fresh mint |
Here's
how to make it:
Preheat oven to 400°.
Salt and pepper the tenderloins. Combine pecans, breadcrumbs, and thyme in a shallow dish. Spread mustard over pork tenderloins and roll in pecan mixture, pressing it into the pork.
Place tenderloins in a shallow roasting pan and bake for about 20 minutes or until a meat thermometer reads 150°. Pork should be slightly pink. Let stand at least 5 minutes before slicing.
To make the salsa, chop tomatillos, apple, jalpeño, basil and mint in a food processor. Season to taste with salt.
Top the pork with the salsa.
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