Dinner Details

Medium Prep time: 45-50 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Line baking sheet with foil and spray with nonstick cooking spray. Massage bag to spread marinade over tenderloin. Using tongs place tenderloin on sheet.
3.Bake uncovered on lower rack for 15-20 min.
4.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. while pork is cooking.
5.Into crumb mixture, add ¼ tsp. kosher salt, ½ Tbsp. olive oil and the pecans. 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.Let tenderloin rest 5-10 min. before cutting in ½ inch slices.
8.Remove Bay leaf from sauce. Serve warm sauce with sliced tenderloin.
** Tenderloin can be safely served lightly pink in the center.**

Medium Crock-Pot Instructions

Instant Pot
Thaw in the refrigerator.
1.Into crumb mixture, add 1/2 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloin.
2.Add sauce to Instant Pot and ½ cup of water to the sauce. Add crumb crusted pork tenderloin over top sauce into Instant Pot. Lock on the lid and making sure the pressure valve is set to seal.
3.Program to cook for 2 minutes under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 minutes, then quick-release any remaining pressure.
4.Meanwhile, in a small sauté pan over medium heat, toast pecans for 2-3 minutes or until nuts are golden brown.
5.Remove pork tenderloin from the pressure cooker and check internal temp. (internal temp. of 145°F. Cooking times may vary due to the size of the tenderloin). Let rest 5-10 minutes and slice into 1/2 inch slices. Serve topped with toasted pecans and cranberry apple sauce 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.Line baking sheet with foil and spray with nonstick cooking spray. Massage bag to spread marinade over tenderloins. Using tongs place tenderloins on sheet.
3.Bake uncovered on lower rack for 15-20 min.
4.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. while pork is cooking.
5.Into crumb mixture, add ½ tsp. kosher salt, 1 Tbsp. olive oil and the pecans. 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.Let tenderloins rest 5-10 min. before cutting in ½ inch slices.
8.Remove Bay leaves from sauce. Serve warm sauce with sliced tenderloin.
** Tenderloin can be safely served lightly pink in the center.**

Large Crock-Pot Instructions

Instant Pot
Thaw in the refrigerator.
1.Into crumb mixture, add 1 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloin.
2.Add sauce to Instant Pot and ½ cup of water to the sauce. Add crumb crusted pork tenderloin over top sauce into Instant Pot. Lock on the lid and making sure the pressure valve is set to seal.
3.Program to cook for 2 minutes under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 minutes, then quick-release any remaining pressure.
4.Meanwhile, in a small sauté pan over medium heat, toast pecans for 2-3 minutes or until nuts are golden brown.
5.Remove pork tenderloin from the pressure cooker and check internal temp. (internal temp. of 145°F. Cooking times may vary due to the size of the tenderloin.) Let rest 5-10 minutes and slice into 1/2 inch slices. Serve topped with toasted pecans and cranberry apple sauce on the side.
** Tenderloin can be safely served lightly pink in the center.*

Serving Suggestions

Dream Dinners Roasted Root Vegetable Medley