3-4 lbs. pork tenderloin

2 tablespoons olive oil

1 cup all purpose flour

1 1/2 cups Panko bread crumbs

¼ cup fresh chopped parsley

1 cup pecans, chopped fine

1 teaspoon coarse salt

1/2  teaspoon white pepper

1 teaspoon granulated garlic

2 eggs, slightly whisked

Cranberry Maple Sauce

1 cup  fresh or frozen cranberries

1/2 cup chicken broth

1/2 cup real pure maple syrup

2 teaspoons vinegar

2 teaspoons Dijon mustard

1 teaspoon thyme

  1. Rub pork down with olive oil and sear on all sides in hot sauté pan until nicely browned. Allow to cool completely.
  2. Place bread crumbs, pecans, salt, pepper and garlic in food processor and pulse a few times to blend well. Add parsley, adjust seasoning if desired.
  3. Roll pork in flour first, then egg, making sure pork is well coated. Roll in bread crumbs pressing crumbs onto pork.
  4. Preheat oven to 350° until internal temperature reaches 135°, roughly 20-25 minutes. Allow to rest 5 minutes before slicing with sharp knife.
  5. Cranberry Maple Sauce, Combine the cranberries, chicken broth, maple syrup, cider vinegar, dijon mustard, and thyme into a pan and heat to medium high. Cook, whisking to incorporate the mustard. Continue to cook until the cranberries are softened and the liquid has reduced to a saucy consistency, about 7 minutes. Spoon over slices of tenderloin just before serving.