Pecan-Crusted Pork Tenderloin

Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove silver skin from tenderloins and pat dry with paper towels.

Process pecans in a food processor until they reach a coarse meal consistency. Mix pecan meal with sea salt, black pepper, and cayenne in a bowl, then spread onto parchment-lined sheet pan.

Combine Dijon mustard and maple syrup in a small bowl. Coat tenderloins with the mustard mixture using a spatula, covering all sides.

Roll coated tenderloins in the pecan mixture until evenly covered. Pat additional pecan meal onto any bare spots.

Place on the prepared baking sheet and bake for 25 minutes or until internal temperature reaches 145°F.

Remove from oven and rest for 10 minutes before slicing and serving.