Pecan Crusted Pork w/ Orange Maple Glaze

Every once in a while I find a recipe that just knocks my socks off... and this is one of them. I ripped it out of a Better Homes and Gardens magazine at my OB-GYN's office (i had to wait for an hour because she was in delivery) and i am so glad i did. I had been avoiding recipes with Pork Tenderloin because it is so dang expensive, but i finally caved in and i don't regret it in the slightest. This is a winner!


Ingredients:
- 1 Pork Tenderloin (about 1 1/2 lbs)
- 1/2 tsp Salt
- 1/4 tsp ground Black Pepper
- 4 tbls Pure Maple Syrup
- 1 cup Pecan Pieces, finely chopped
- 2 tbls vegetable Oil
- 2 Oranges (1 Juiced, 1 Cut into Wedges)
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper

Trim pork, then cut into 1/2-inch slices. Flatten slices with palm of hand; season pork with salt and pepper.

Place 3 tablespoons of the syrup in a shallow dish; place pecans in a second shallow dish. In a 12-inch skillet heat oil over medium heat. Coat pork in syrup, then press in pecans. Place pork in skillet in single layer; top with remaining pecans and syrup from dish. Cook 3 to 4 minutes each side, just until pork is pink in center. Remove from skillet. With a slotted spoon, remove any pecan pieces in skillet; spoon over pork.

Stir orange juice, the remaining 1 tablespoon maple syrup, cumin, and cayenne into skillet. Cook, uncovered, for 1 to 2 minutes until slightly thickened. Pour over pork. Serve with orange wedges.