Brown Sugar Pecan Pork

½ cup Dijon mustard
1 tsp. salt
1 tsp. pepper
2 lb. pork tenderloin
1 cup tightly packed light brown sugar
½ cup butter, melted
¼ cup all-purpose flour
1 cup chopped pecans

Stir mustard, salt, and pepper and spread over the tenderloin. Cover and chill for 30 minutes. Stir together brown sugar, butter, flour and pecans and press onto pork. Place aluminum foil over the pork and place in a preheated oven at 450 for 30 minutes. Then reduce heat to 375 for 30 minutes or until thermometer reads 160. Let stand for 5 minutes.

I usually use the leftover sauce and serve it over brown rice.

Becca, from Mary