Pecan-Crusted Pork Tenderloin with Pears

Let's see what we can find this week for the center of your Thanksgiving table. Let's start with something a little different.

2/3 cup finely chopped pecans

2 tablespoons bread crumbs

2 tablespoons firmly packed dark brown sugar

1 tablespoon minced fresh sage

1/2 teaspoon kosher salt

1/4 teaspoon granulated garlic

1/4 teaspoon ground black pepper

1 large egg

1 tablespoon Creole mustard

1 (1 to 1/2-pound) pork tenderloin, trimmed

1 tablespoon extra-virgin olive oil

2 red pears, stemmed, cored, and each cut into 8 wedges

1 small red onion, cut into 1/2-inch wedges

Garnish: fresh sage leaves

Preheat oven to 400℉. Line a rimmed baking sheet with foil; spray foil with cooking spray.

In a shallow dish, stir together, pecans, bread crumbs, brown sugar, minced sage, salt, granulated garlic, and pepper. In a shallow dish, whisk together egg and mustard. Dip pork in egg mixture, letting excess drip off. Dredge in pecan mixture, completely covering pork, and place in center of prepared pan.

IN a large skillet, heat oil over medium heat. Add pears and onion, turning to coat with 0il, and cook for 2 minutes. Transfer to prepared pan, arranging mixture on both sides of pork.

Bake until an instant-read thermometer inserted in the thickest portion of pork registers 145℉, 20 to 25 minutes. Let stand for 10 minutes; cut into 1/2-inch thick slices. Serve with pears and onions. Garnish with sage leaves, if desired.

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Enjoy!!!

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