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)
- 1½ - 1¾ 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
- 1½ tsp Kosher salt
- ⅛ tsp ground allspice
- 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.