Ingredients
1 pork tenderloin (1 pound)1/2 cup apple cider or juice1 teaspoon salt1/2 cup finely chopped pecans1/4 cup honey2 tablespoons Dijon mustardSalt to taste
Preparation
In a bowl or shallow dish, add the pork, apple cider and 1 teaspoon salt. Turn to coat. Cover and refrigerate 4 hours or overnight.
Preheat oven to 425°. Spread pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere.
Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Season with salt to taste.
