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1
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with heavy duty aluminum foil.
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2
Lightly grease foil.
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3
In a shallow dish, combine the pecans, bread crumbs, brown sugar, salt, pepper, and red pepper.
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4
In a separate shallow dish, lightly beat the eggs.
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5
Dip the tenderloins in the eggs to coat.
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6
Dredge them in the pecan mixture, completely covering the tenderloins.
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7
Arrange them on the prepared baking sheet, and bake until an instant-read thermometer inserted into the thickest portion registers 155 degrees F, about 18 to 20 minutes.
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8
Remove the tenderloins from the oven to a cutting board and let rest for 10 minutes.
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9
Cut into 1/4-inch thick slices.
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10
Spread Herbed Cream Cheese Spread evenly over bread rounds.
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11
Top each with arugula.
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12
Put 1 slice of pork tenderloin over the arugula.
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13
Spoon about 1 tablespoon of the Balsamic Strawberry Sauce over the pork.
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14
Garnish with fresh thyme, if desired, and serve immediately.
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15
In a small bowl, combine cream cheese, mayonnaise, thyme and chives.
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16
Cover and refrigerate until ready to use.
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17
In a medium saucepan, combine the strawberries, sugar, and vinegar.
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18
Bring to a boil over medium-high heat.
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19
Reduce the heat, and simmer for 5 minutes, stirring frequently.
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20
In a small bowl combine the cornstarch and chicken broth, stirring until smooth.
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21
Add it to the strawberry mixture, stirring to combine.
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22
Bring to a boil over medium-high heat.
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23
Boil for 1 minute, stirring frequently.
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24
Remove from heat, and let cool.
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25
Cover and refrigerate until ready to use.
