Pecan Encrusted Pork-Mayo Clinic Health System
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.
Kraft Kitchens Tips
Tenderloin is perfect for casual entertaining. Since it is very lean and extremely tender, it can be used in any dish calling for boneless skinless chicken breasts.
For a great week-day meal, prepare as directed, substituting 4 boneless pork chops (4 oz. each) for the tenderloin. Reduce baking time to 30 minutes or until chops are cooked through.
Nutritional Info per Serving
Total fat 27 g
Saturated fat 3.5 g
Cholesterol 65 mg
Sodium 640 mg
Carbohydrate 34 g
Dietary fiber 8 g
Sugars 23 g
Protein 29 g
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 20 %DV
Copyright 2012 by WKBT News8000. The Associated Press contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.