Friday, October 20, 2006

Cider Pecan Pork Tenderloin

1 pork tenderloin
1/2 cup apple cider
1/4 cup brown sugar
1 tablespoon dijon mustard
1/4 teaspoon salt
1 clove garlic, minced
3/4 cup pecans

Marinate pork in cider at least 8 hours, or overnight.

Combine brown sugar, mustard, salt, and garlic. Smear on tenderloin. Roll in pecans.

Bake at 400ºF for 30 minutes.

Remove from oven and cover with foil. Let redt 10 minutes before slicing.

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