Recipe - Pecan-Crusted Pork Tenderloin

6 ounce Pork tenderloin, cut into 2
ounce med
2 tablespoon Nonfat yogurt
1 tablespoon Dijon mustard
1 teaspoon Fresh thyme, chopped
One half teaspoon Black peppercorns, cracked
4 tablespoon Chopped pecans, chopped
medium fine
1 Recipe saffron rice
6 Stalks asparagus

1) Preheat oven to 400 degrees. Preheat grill pan or ovenproof skillet to
medium high heat.
2) Add yogurt cheese, mustard, thyme and black pepper to a small bowl. Mix
to combine well.
3) Set out three sheets of wax paper. Spoon the yogurt mixture onto the
first and the pecans on the second. Roll each tenderloin medallion in the
yogurt, leaving the cut ends clean. Then roll each medallion in the chopped
pecans, again leaving the cut ends clean. Set each medallion, end up, on
the third sheet of wax paper and set aside.
4) When the water for the rice begins to boil, place the medallions on the
grill or skillet, ends down. If using a grill pan, cook for 2 One half minutes
and then give each medallion a 90degree turn to cook for 2 One half minutes
more. Turn the medallions and cook the other end for 5 minutes. If using a
skillet, cook each medallion for 4 minutes per side. Place skillet or grill
pan in the oven and cook for 6 to 8 minutes, or until just done. The pork
should have a slight blush in the center for maximum flavor and tenderness.
Serve with saffron rice and cooked asparagus.
Posted to MasterCook Digest V1 #190

Recipe by: E. Hansen

From: spqr@adams.net

Date: Sun, 15 Dec 1996 13:49:20 0500