Pecan-Encrusted Pork with Peaches
Time Prep: 15 min
Total: 1 hr 15 min
What you Need:
2 Tbsp. dried tarragon leaves
1 Tbsp. brown sugar
1 Tbsp. honey
2 cloves garlic, minced
2 tsp. olive oil, divided
1 tsp. salt
1 tsp. black pepper
1 lb. boneless pork tenderloin, trimmed of any visible fat
1 cup finely chopped PLANTERS Pecan Pieces
2 medium onions, coarsely chopped
2 cans (15 oz. each) peach slices in light syrup, drained
PREHEAT oven to 400°F Place tarragon, brown sugar, honey and garlic in food processor container; cover. Process until mixture forms a thick paste. Add 1 tsp. of the oil; cover. Process until well blended. Mix in remaining 1 tsp. oil if necessary for spreading consistency.
SPRINKLE salt and pepper over pork. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork. Cover with additional foil.
BAKE 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.