Pecan Encrusted Pork Tenderloins

1. 1

   Trim the tenderloins, removing any excess fat and the silver skin (which is tough to chew), set aside.

2. 2

   Whip egg whites until frothy; beat in honey mustard.

3. 3

   In a baking dish, combine bread crumbs and pecans.

4. 4

   Dredge tenderloins in seasoned flour to coat the meat lightly on all surfaces.

5. 5

   Dip tenderloins in the egg white mixture.

6. 6

   Roll in pecan mixture.

7. 7

   Arrange tenderloins in a greased shallow baking pan.

8. 8

   Bake at 425F for 30 minutes or until internal temparature is 160 degrees.

9. 9

   Let stand 10 minutes.

10. 10

    Meanwhile, in a saucepan, mix cream and raspberry honey mustard for a sauce.

11. 11

    Cook, stirring, just until warm.

12. 12

    Cut tenderloin, crosswise, into 3/4 inch slices.

13. 13

    Arrange on serving platter.

14. 14

    Drizzle with sauce.

* Per serving · 4 servings · Values may vary.