Pecan Encrusted Lamb Tenderloin With Mustard Cream Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (12 -14 ounce) lamb tenderloin
• 2 -3 egg whites
• 2 teaspoons honey mustard
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups coarsely chopped pecans
• 2 cups plain breadcrumbs
• 1/2 cup heavy cream
• 1/2 cup mustard

Recipe

• 1 trim silver skin and as much fat as possible from the tenderloins. the first thing makes it more tender, the second thing makes it healthier.
• 2 whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
• 3 on one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
• 4 on the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
• 5 just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
• 6 dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. this is really messy, so much so that i almost invariably wash my hands between tenderloins.
• 7 don’t worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
• 8 spray the exposed parts of the roast with a little vegetable oil. this will help crisp up the crust while baking.
• 9 bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. we do use a meat thermometer when we make this recipe. usually 25-35 minutes,.
• 10 remove from oven and let sit for about 10 minutes.
• 11 meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. heat this mixture stove top until it thickens a bit.
• 12 slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. some will come off. don’t worry about it.
• 13 if you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. if you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.