Pecan-Encrusted Pork with Peaches

Time Prep: 15 min

Total: 1 hr 15 min

Servings Total:

4 servings


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


Make It:

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.


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