Pork tenderloin glazed with honey and pecan

Serves : 4

Preparation time: 20 minutes

Cooking Time: 25 minutes

Ingredients

• 2 Québec pork tenderloins
• 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 90 ml (6 tbsp.) honey
• 1 clove garlic, minced
• 30 ml (2 tbsp.) strong mustard
• 250 ml (1 cup) pecans, crushed
• 4 large potatoes, boiled
• 60 ml (4 tbsp.) sour cream
• 60 ml (4 tbsp.) snipped chives
• Salt and pepper to taste
• Accompanying vegetables
• 4 to 8 bok choy, cut in 2
• 60 ml (4 tbsp.) sesame oil
• 30 ml (2 tbsp.) sesame seeds
• 60 ml (4 tbsp.) soy sauce
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, brown the pork tenderloins in the fat of your choice, 2 minutes per side.
3. Arrange tenderloins in an ovenproof dish.
4. Mix honey, garlic and mustard in a bowl.
5. Coat the tenderloins with the mixture, sprinkle with pecans and bake for 20 minutes.
6. In a hot frying pan, sear the bok choy in sesame oil for 2 minutes.
7. Add the sesame seeds and soy sauce and continue cooking over medium heat for 5 minutes.
8. Cut pork tenderloins into medallions.
9. Coarsely mash the potatoes in the center of the serving plates, add the sour cream and chives, and scatter over the bok choy and pork tenderloin medallions.