Entre: Pecan Crusted Pork Tenderloin with Bourbon Pan Gravy

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Preheat oven to 425 degrees.
Season pork with salt and pepper. Spread mustard evenly over pork. Toss together pecans and bread crumbs in a bowl. Pat onto top and sides of pork.
Roast pork in a large roasing pan, covered loosely with foil until internal temp. of pork reaches 150 degrees. (Recipe calls for 1 ½ hours, but my oven reaches this after only an hour or so).
Remove pork from pan, and let stand on a carving board, covered loosely with foil while making Bourbon Pan Gravy separately.

To make Bourbon Pan Gravy:
Drain fat from roasting pan. Place roasting pan on burner over low heat. Add butter and scrape bottom of pan to pick up any browned bits. Stir in flour and cook, whisking, for 2 minutes.
Increase heat to medium and gradually add broth and bourbon, whisking constantly and letting gravy thicken slightly after each addition. (Makes 2 ¼ cups of gravy)
 

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