Dinner Details

Medium Prep time: 45-50 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray foil-lined baking sheet with nonstick cooking spray. Massage pork tenderloin in sealed bag to coat. Use tongs to place tenderloin on sheet. Discard marinade.
3.Bake uncovered on lower rack for 15-20 min.
4.Meanwhile, in saucepan over med. high heat, add sauce and a pinch of kosher salt and bring to a boil. Cover, reduce heat, simmer 20-25 min.
5.Into crumb mixture, add 1/4 tsp. kosher salt and 1/2 Tbsp. olive oil. Massage to combine.
6.Remove tenderloin from oven and carefully pack crumb mixture on top. Bake an additional 10-15 min. (internal temp. 145°F).
7.Meanwhile, in a small saute pan over med. heat, toast pecans for 2-3 min. until golden brown. Let tenderloin rest 5-10 min. before cutting in 1/2 inch slices.
8.Remove bay leaf from sauce. Serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Medium Instant Pot Instructions

Thaw in the refrigerator.
1.Into crumb mixture, add 1/4 tsp. kosher salt and 1/2 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloin.
2.Add sauce to Instant Pot with a pinch of kosher salt and 1/2 cup of water. Place crumb crusted pork tenderloin on top of sauce. Lock the lid and make sure the pressure valve is set to seal.
3.Program to cook for 2 min. under HIGH pressure. It should take 8 to 10 min. to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 min., then quick-release any remaining pressure.
4.Meanwhile, in a small saute pan over med. heat, toast pecans for 2-3 min. until golden brown.
5.Remove pork tenderloin from the pressure cooker (internal temp. 145°F). Let rest 5-10 minutes and slice into 1/2 inch slices. Remove bay leaf from sauce and serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Large Prep time: 45-50 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray foil-lined baking sheet with nonstick cooking spray. Massage pork tenderloins in sealed bag to coat. Use tongs to place tenderloins on sheet. Discard marinade.
3.Bake uncovered on lower rack for 15-20 min.
4.Meanwhile, in saucepan over med. high heat, add sauce and 1/8 tsp. kosher salt and bring to a boil. Cover, reduce heat, simmer 20-25 min.
5.Into crumb mixture, add 1/2 tsp. kosher salt and 1 Tbsp. olive oil. Massage to combine.
6.Remove tenderloins from oven and carefully pack crumb mixture on top. Bake an additional 10-15 min. (internal temp. 145°F).
7.Meanwhile, in a small saute pan over med. heat, toast pecans for 2-3 min. until golden brown. Let tenderloins rest 5-10 min. before cutting in 1/2 inch slices.
8.Remove bay leaves from sauce. Serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Large Instant Pot Instructions

Thaw in the refrigerator.
1.Into crumb mixture, add 1/2 tsp. kosher salt and 1 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloins.
2.Add sauce to Instant Pot with 1/8 tsp. kosher salt and 1/2 cup of water. Place crumb crusted pork tenderloins on top of sauce. Lock the lid and make sure the pressure valve is set to seal.
3.Program to cook for 2 min. under HIGH pressure. It should take 8 to 10 min. to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 min., then quick-release any remaining pressure.
4.Meanwhile, in a small saute pan over med. heat, toast pecans for 2-3 min. until golden brown.
5.Remove pork tenderloins from the pressure cooker (internal temp. 145°F). Let rest 5-10 minutes and slice into 1/2 inch slices. Remove bay leaves from sauce and serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Serving Suggestion

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