Rehealth Yourself
Chef John Shirk
www.rehealthyourself.com
 
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Herb and Pecan Crusted Pork Tenderloin

 

The ingredients for this meal are for a serving of 4 people.

 

- 1.5-2 lb pork tenderloin, fat removed 

- 1 tsp dried basil

- 1 tsp dried oregano

- 1 tsp dried rosemary

- 1 tsp dried thyme

- 1/4 cup pecan meal

- 1 tsp freshly cracked pepper

- 1 tsp sea salt

- 1 tbsp whole grain mustard

- 1 egg

 

Herb and Pecan Crusted Pork Tenderloin

Preheat oven to 425F. In food processer, combine herbs and pecan meal. Blend well.  Remove from processer and place in shallow container. Set aside. In small bowl, add mustard and egg and mix well. Coat the pork in mustard mixture and then coat heavily with pecan mixture. Place on baking sheet and bake in oven for 10 minutes at 425F, and then lower to 350F for 15 minutes. Remove the pork from oven when internal temperature reaches 145F. Let pork rest for 5 minutes, slice, and serve. Serve with your favorite roasted vegetables and smashed sweet potatoes.

 

Grilled Boneless Pork Chops With Creamy Mustard Sauce

 

The ingredients for this meal are for a serving of 2 people.

 

-2 pc boneless pork loin chops, (8 oz each)

-1 tbsp EVOO

-2 tsp Italian seasoning

-2 tbsp mustard cream sauce pg 165

Grilled Boneless Pork Chops With Creamy Mustard Sauce

Pre heat outdoor grill to medium high. Place pork chops on a plate and rub with EVOO and Italian seasoning. Place on hot grill and cook for 4-5 minutes per side. Pork chops will be done when internal temperature reaches 145 degrees. Remove pork chops from grill cover with foil and let rest for 5 minutes. To serve, place 1 pork chop on a warm plate and top with 1 tablespoon of creamy mustard sauce. Serve with smashed yams, pg 123 and flash fried green beans, pg 119.