Let me just go ahead and make this claim: this was the best pork tenderloin I’ve had in my life, and my wife agreed. I had been toying around with the idea of grilling some tenderloins covered in pecans but just hadn’t got around to it. I also whipped up a raspberry chipotle BBQ sauce to drizzle over them which was also amazing. Yes, it sounds like I’m full of myself, but I can’t help it, these were really that good 🙂 OK, here we go with how to do these.
Pecan Crusted Pork Tenderloins
Two, 1-1.5 lb tenderloins.
1 bag of pecan “pieces” (make sure to get the “pieces” so you don’t have to spend any additional time grinding them down…)
1-2 cups of panko crumbs or bread crumbs (I used panko. You don’t have to use either, it just adds a bit more texture.)
3/4 – 1 cup brown sugar
Salt, pepper, or any other seasoning you want (I used a bit of the Simply Marvelous “Sweet Seduction” rub which has dehydrated peach and honey powder in it which was perfect for this)
Beat the 2 eggs and set aside. Combine the pecans, brown sugar, optional panko or bread crumbs and your spices and mix in a bowl then spread into a thin, even layer in another tray or glass pan. Lay the tenderloins down in a tray and pore the egg all over them and flip them over to make sure they’re as covered with the egg as possible. Transfer them to the tray with the pecan toppings and roll around until completely covered. Sit in the fridge for at least a couple hours.
Update 8-12-12: I’ve found it works better if you first cover the tenderloin in flour, then coat it with the egg wash and the pecan topping. Covering it with flour first allows more of the egg wash to stick which in turns let more of the pecan topping to stick.
Get your kettle ready and get the temp up to anywhere between 325° – 400° (I cooked mine at 350°). Here’s the main thing to keep in mind with tenderloins: though they are quite thick, they cook extremely fast and you only want to cook them to about 160° – 165°. Use a remote food probe if you have one to keep a constant eye on them, if not, plan on drinking a beer near the grill and checking the temp 10-15 minutes into it and every few minutes after that. No need to turn them, unless you just want to, but I never do and they also cook evenly enough for my tastes. Pull em’ off when they’re done, slice immediately and serve.
Raspberry Chipotle BBQ Sauce
I borrowed this recipe from this blog, but I tweaked it a little, leaving out the rum b/c I didn’t have any and did 1/2 with chipotles and 1/2 without them.
1 1/2 – 2 cups raspberry preserves
Anywhere between 2-5 chipotles (in abodo sauce)
3 cups ketchup
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup Worcestershire sauce
2 Tbsp yellow mustard
1 Tbsp pure chili powder
2 Tsp freshly ground black pepper
2 Tsp garlic powder
1 Tsp ground allspice
1/4 Tsp ground cloves
Mix all the ingredients except the ketchup and chipotles into a sauce pan and bring to a simmer until everything is mixed well and dissolved. At this point, add the ketchup and bring to a boil. Once it starts boiling, drop the heat way down to just a simmer and add the finely chopped chipotles. CAUTION: the chipotles pack quite a kick, so be careful, especially if you think you might have some people trying the sauce that aren’t big heat fans. I took the recipe and split it into 2 sauce pans and only add 2 chipotles into one of them. It had a nice kick, but since I like hot stuff, next time I’ll use more 🙂 The one without them was super good too though and still had a bit of kick (according to my wife). Simmer for 30 minutes, let cool, then jar. It will keep in the fridge for a few months (but it will be gone before that…..guaranteed…).
Thanks for looking and enjoy!
Here they are after they sat in the fridge for a few hours covered in the pecans, panko, Simply Marvelous rub and brown sugar.
Sliced just seconds after I pulled them off the Weber kettle.
Drizzled with the homemade raspberry chipotle BBQ sauce.
Here’s the video from start to finish.