Nut-Crusted Pork Tenderloin With Red Wine-Mustard Sauce

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1 pork tenderloin (about 1 pound)

Kosher salt and pepper to taste

1 1/2 tablespoons prepared whole-grain mustard

1 1/2 teaspoons garlic puree or paste

One-half cup chopped pecans or sliced almonds (chopped into moderately fine, even pieces)

Nonstick pan spray

Red Wine Mustard Sauce (see recipe)

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