1.5 pounds pork tenderloin
4 tablespoons freshly squeezed lime juice
2/3 cup pecan halves, peeled and chopped (100 g)
1/2 cup unsalted butter at room temperature
5 slices of panko breadcrumbs
Salt to taste
1.5 pounds pork tenderloin
4 tablespoons freshly squeezed lime juice
2/3 cup pecan halves, peeled and chopped (100 g)
1/2 cup unsalted butter at room temperature
5 slices of panko breadcrumbs
Salt to taste
Trim the fat from the pork tenderloin and remove any excess
Season with lime juice and salt. Reserve
Process the panko breadcrumbs and pecans in a food processor or blender until well combined
Season with a pinch of salt and reserve
Melt the butter, transfer to a bowl, and coat the pork tenderloin by immersing it for a few minutes
Mix the panko-pecan mixture and apply it to the pork tenderloin, pressing firmly to ensure even coverage
Place in a baking dish and bake at moderate heat (180°C) preheated oven for 40 minutes or until the pork is cooked through and the topping is golden brown
Test by removing one slice to verify doneness
Serve 6 portions
507 calories per serving
Note: There are thinner tenderloins that cook faster, while thicker ones take longer.
