Roasted Brined Pork Tenderloin Rolled in Toasted Pecans

1. 1

   To prepare the brine: Coarsely grind all the spices in an electric spice mill, without powdering them.

2. 2

   Combine the spices, warm water, sugar, and salt in a heavy saucepan and stir to dissolve.

3. 3

   Bring to a boil over high heat, remove from the heat, and let cool.

4. 4

   Place the tenderloins in the brine, cover with plastic wrap, and marinate in the refrigerator for 12 to 14 hours.

5. 5

   To prepare the pork: Remove the tenderloins from the brine and let them come to room temperature, 1 to 2 hours.

6. 6

   Preheat the oven to 425 degrees.

7. 7

   Place the tenderloins on a roasting pan, brush them with some of the honey mustard, and roast, turning them every 5 minutes, for 15 to 20 minutes, or until the internal temperature is about 140 degrees for medium rare.

8. 8

   Remove from the oven, brush heavily with the remaining honey mustard, and roll them in the chopped pecans.

9. 9

   Put them back in the oven for 4 to 5 minutes to brown the pecans, taking care not to burn the nuts.

10. 10

    Remove the tenderloins from the oven and let them rest for a few minutes.

11. 11

    Slice the meat diagonally into 1/2-inch slices.

* Per serving · 4 servings · Values may vary.