Friday, September 30, 2011

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!

- 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.

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!