This Grilled Pecan Crusted Pork Tenderloin recipe holds a nice crispy nut coating even while being cooked on the grill!
Time to get prepped for Labor Day grilling. It is a great time of year. The crisp excitement of fall is about to start, yet the warm weather fun can still be enjoyed. I created this Grilled Pecan Crusted Pork Tenderloin Filet recipe to help celebrate the holiday. It, of course, could be served anytime, and would even easily convert to an oven recipe if the weather was not cooperative. With so many cuts and preparation methods to try and endless flavor combinations to explore, pork is the must-have this grilling season.
I kept the ingredients simple. There was really no reason for a lengthy ingredient list. I wanted to taste each of them without masking. Be aware many pork cuts are now being labeled like their equivalent beef cut. As you can see above this tenderloin is marked as a filet. The names are interchangeable, and help guide with cooking technique.
The trick here is keeping the pecan crust well adhered to the pork, and not sticking to you, utensils or the grill grates. No worries, if you follow my simple instructions, the crust will stay beautifully intact.
Even when slicing... (see recipe below)
This grilled pork is lovely with simple sides like a salad, rice and some sauteed veggies. Perhaps some homemade applesauce, made in the Instant Pot.
In summer months, I would serve white wine or a Bay Breeze cocktail with this meal. During the cooler months of fall and winter, a Pumpkin Pie Martini or light pinot would be great teamed with this grilled pork.
Ingredients
- 1 ½ - 1 ¾ lb pork tenderloin filet
- cornstarch about ½ cup to coat filet
- 2 egg whites beaten
- 9 tbs ground pecans unsalted (a little over ½ cup)
- 1 tbs dark brown sugar
- 1 ½ teaspoon Kosher salt
- ⅛ teaspoon ground allspice
Instructions
- Trim the tenderloin filet well.
- Roll in cornstarch until well coated. (Baking dish works well for this.)
- Dip in egg whites to coat.
- Mix together pecans, brown sugar, salt, and allspice.
- Empty out the corn starch from the dish then spread ½ the nut mixture in bottom of dish. Place tenderloin filet in and gently roll. Sprinkle and pat remaining mixture on wherever coating isn't adhering, until fully encrusted.
- Oil & Preheat grill. Reduce to medium heat. Roll the filet out onto grill (picking up might make the crust stick to fingers or utensils ).
- Put the cover down and grill for 5 minutes, then roll over. Total cook time will be 15-25 minutes depending on the size of filet and how hot your grill runs. You are looking for an internal temperature of 145-160 degrees. (I typically cook them to 150-155 degrees, but the one pictured went to 160 degrees).
- Allow the meat to rest after removing from the heat for 8-10 minutes, before slicing.
Notes
Nutrition
Mary Edwards says
We have some picky eaters in the house but this looks like a recipe that everyone would enjoy. I can't wait to try this out in the next week!
Sue Lau says
I just love nut crusted entrees. Besides pork, I think this would be great for chicken and fish.
Tammilee Tips says
I never would have thought to use Pecans in breading like this!! This sounds like a delicious combination!
Wildish Jess says
We don't eat pork in our house but these do look delicious!
Heather says
This looks delicious! We haven't eaten pork in a long time because I just didn't know how to cook it differently. Thanks for the recipe! We'll give pork a try again.
Rena McDaniel says
This looks so delicious! I pinned it so I can give it a try later on. We love pork and I am always trying to find new ways to make it.
April @ Everyday Fitness and Nutrition says
This looks amazing! I love tenderloin and make it pretty frequently but I've never tried grilling it or adding a crust. I will definitely be trying this very soon.
Lisa says
This looks really good. And now I know the key to getting crust to stay on the meat and not on my grill. I'm not sure why I never thought to roll it.
Amanda says
This crust looks absolutely amazing. I am always on the hunt for great pork recipes and this looks like a wonderful one to add to my cookbook!
Jacob Fu says
This looks sooooo good! It's been a while since we've made pork tenderloin at home. We definitely need to try this recipe.
Felicita Moncada says
That looks delicious! I love that it is done on the grill. We use our grill a lot since the oven heats up the house and its less clean up. I cannot wait to try this recipe! Thanks
Miranda (Myrabev) says
This is one delicious looking pork tenderloin, making me so hungry just looking at it. Thanks for the recipe
Stephanie of The TipToe Fairy says
I'm not a fan of pecans, but my family loves them. This looks like a great way to make a roast.
rosemary palmer says
This is something I will try. I have fried chicken cutlets with pecans but never tried pork. I buy a lot of boneless pork. Will pin too.
Susan Quackenbush says
I can't remember the last time I prepared pork tenderloin but this has inspired me to want to make it soon! I will definitely try this recipe, thank you for sharing! 🙂
Regan says
Oh, yum! This looks amazing! We love pork tenderloin in our house so I will have to try this.
Angie says
I'm not a big pork fan, but that looks delicious!! Beautiful photography as well. Can't wait to try!
Rosey says
That's a great sounding filet. I'd like to make it for my second oldest and his girl. That boy loves any and all things pork!
Jamie says
I have made this before in the oven and will again next time. I tried it on the BBQ and all the pecans fell off causing a fire. Won't be making on the BBQ again.
Robin Gagnon says
I wonder why they aren't sticking for you over the grill. I've never had an issue.