Pecan-Crusted Pork Tenderloin Serves 4

Put oven rack in middle position and preheat oven to 40. Pat tenderloins dry, then rub each w salt and pepper. Stir together pecans and bread crumbs in a wide shallow bowl. Pour 1/4 c cream into another wide shallow bowl. Roll meat, 1 at a time, in cream to coat, then dredge in nut mix, shaking off excess, and transfer to a plate. Heat oil in 12-inch nonstick skillet over moderate heat until hot but not smoking, then brown tenderloins, turning w tongs until golden on all sides, 2-4 min total. Transfer to a shallow baking pan (1″ deep) and roast in oven until thermometer inserted registers 145, about 15-20 min. Let stand in pan on rack 10 min. Cut crosswise into 1/2 inch thick slices and serve w Mushroom Cream Sauce.

Bread crumbs 0.33 c fine
Heavy Cream 0.25 c
Nuts, Pecans 0.33 c finely chopped
Olive Oil 3 T
Pork 2 tenderloins (about 3/4 lb each)