pecan encrusted pork tenderloin

plain yogurt, 3/4 - 1 c
garlic, 2 - 4 cloves
olive oil, 2 T
freshly ground black pepper
juice of a lemon or two
ground mustard, 1-2 T

chopped pecans,1 c
panko, 1 1/2 c
mustard seeds, 1/4 - 1/2 c

one pork tenderloin, at least 2 1/2 pounds, patted

mix yogurt, garlic, oil, lemon juice, black pepper and ground mustard. put tenderloin in glass or ceramic baking dish. coat tenderloin on all sides with yogurt mixture. cover and refrigerate at least 8 hours, can sit for up to 36 hours without a problem.

when ready to cook, preheat oven to 450° F. scrape most of the yogurt mixture off the pork. mix together pecans, panko, mustard seeds and spread on wax paper or a shallow pan. roll the tenderloin in the pecan mixture, coating all over.

bake on a broiler pan for 10 minutes, then lower the heat to 250° F. bake another 45-60 minutes until interior reaches 150-155° F. take out of oven and let sit for another 15 minutes, interior temp will climb probably another 5°.

this produces a very juicy roast, with lots of flavor with hardly any added fat or salt. ours was almost four pounds, so I had to turn the heat up to 300° and cook for another 45 minutes, but it will still be very tender and moist.