0:02
doing a pecan-crusted pork tenderloin
0:06
crostini with a strawberry balsamic
0:08
sauce delicious so we've gotten our
0:12
fruits in today we've had our mango and
0:14
now we're gonna get some strawberries so
0:17
just come down here Donna okay I've got
0:19
two eggs right here if you would
0:21
scramble those up please okay and I'm
0:23
gonna pull our pork tenderloins out of
0:25
the drawer look how delicious those look
0:27
yeah I'm gonna sit that right there
0:29
great and I'm gonna come in here and I'm
0:34
gonna mix one cup of bread crumbs and
0:37
these are just store-bought bread crumbs
0:39
and these are not seasoned okay you know
0:42
I don't I always buy the plane because I
0:45
find sometimes yes seasoned crumbs are
0:47
too salty and then you get up salt your
0:49
food right and you may not want to carry
0:52
it the way that because we're we're
0:56
gonna we're gonna have a nice little
0:58
sweet flavor to this yeah cuz that'll be
1:01
right I'm gonna add 1/4 of a cup of
1:04
brown sugar and here's the secret
1:09
look at these pea can use mine they have
1:12
been through the food processor do that
1:14
girl in process you're beautiful and I'm
1:17
gonna use about half of this but you'll
1:19
probably yield about a cup of these
1:22
ground pecans oh it's nice mm-hmm nice
1:25
add a little salt and pepper
1:28
no pepper you know right now you beat up
1:30
your eggs put them in there okay and I'm
1:33
gonna add you want me to just roll these
1:35
in there yes yes and then I've got some
1:39
ground red pepper about 1/2 a teaspoon
1:43
and that's gonna give it just a little
1:45
bitty bite and those are two one-pound
1:49
tenderloins Donna and I'm just gonna mix
1:51
it up with my hands to make sure it all
1:57
and I've got a pan over here Donna that
1:59
I've lined with tin foil okay and we're
2:03
gonna just lay it right there girl in
2:05
hey I'm gonna rub and roll this meat and
2:09
all those wonderful ingredients yeah and
2:12
you know the thing I love about pork
2:15
tenderloins is you can have your entree
2:25
so now that's gonna go in this oven
2:27
y'all we've got it preheated to 375
2:30
degrees in 18 or 20 minutes we're gonna
2:34
have these pecan encrusted u2 pork
2:37
tenderloins that are gonna melt in your
2:39
mouth that's beautiful
2:41
our entree for our meal today our little
2:45
garden soiree party we got going on
2:49
we got the tenderloin in the oven and
2:51
tell everybody what you're fixing to
2:53
make I am gonna make a topping for a
2:56
crostini that we're gonna have with the
2:59
we're gonna use some thyme fresh thyme
3:01
some fresh chives some cream cheese and
3:05
some mayonnaise this is gonna be amazing
3:07
because the cream cheese mayonnaise and
3:10
these fresh herbs are going to be
3:12
fabulous with this pork and I am
3:14
preparing two cups of diced fresh
3:18
strawberries because I'm gonna make the
3:20
strawberry sauce to eat along with our
3:24
pork so you've got an 8 ounce package of
3:27
cream cheese at room temperature yes oh
3:30
you can add a little mayonnaise dude
3:32
this party is looking better already
3:39
now I'm getting my two cups of
3:42
strawberries into my pie into my pot I'm
3:46
gonna add two tablespoons of sugar and
3:49
two tablespoons of a wonderful balsamic
3:54
vinegar and then we're gonna let this
3:57
cook Donna for about five minutes we're
3:59
just gonna let it reduce okay now I'm
4:02
gonna add the thyme okay smells
4:06
delicious how about your chives and not
4:09
yet those will be easy okay what else
4:11
you got going in here I'm okay
4:22
that starting to reduce and thicken up
4:25
well let's finish up our pork tenderloin
4:29
I told y'all that I was gonna thicken
4:32
the strawberries the sugar and the
4:35
balsamic vinegar I used a fourth of a
4:38
cup of chicken stock in two tablespoons
4:41
of cornstarch and I got that nice and
4:44
thin and Donna you can start taking out
4:47
our little pies all right now I'm gonna
4:49
start working on our pork tenderloin
4:53
crustinis look at this pork tenderloin
4:57
oh my gosh and it's born y'all remember
5:00
that they're encrusted with pecans yo no
5:06
let's get these underway we've already
5:08
toasted and buttered that bread now all
5:11
we're gonna do is put a little of that
5:14
wonderful cream cheese that you did yeah
5:16
and we're gonna put arugula or hork a
5:20
little of our sauce over fresh berries
5:27
again if you wanted to Donna I was
5:30
pretty good time you could put a little
5:32
sprig of thyme on me but I don't have
5:35
time for the time all right here we go
5:39
down girl I love to got areand Donna
5:47
oh so good in it delicious the clown
5:53
cheese oh yeah it's so good
