Ingredients for Pecan Roasted Pork
- Pecan Pieces
- French Fried Onions
- Light Brown Sugar
- Two 1-pound pork tenderloins
- Salt and freshly ground black pepper to taste
- Pepper
- Olive Oil Flavored Cooking Spray
- Frozen Sliced Peaches
- Sweet Onion And Pepper Relish
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How to Make Pecan Roasted Pork
- Preheat oven to 425°F (220°C).
- Lightly coat a baking sheet with cooking spray.
- In a food processor, combine 1 cup pecan halves, 1/2 cup chopped yellow onion, and 1/4 cup packed light brown sugar. Pulse until coarsely chopped.
- Season two 1-pound pork tenderloins generously with salt and freshly ground black pepper.
- Roll the pork tenderloins in the pecan mixture, ensuring they're evenly coated. Place them 1 inch apart on the prepared baking sheet.
- Lightly coat the top of the tenderloins with cooking spray.
- Bake for 25-30 minutes, or until a meat thermometer inserted into the thickest part registers 160°F (71°C).
- Let the pork rest for 5 minutes before slicing into 1-inch thick medallions.
- Meanwhile, prepare the peach chutney:
- Cut 2 ripe peaches into bite-sized pieces.
- In a medium saucepan, combine the peaches with 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon chopped fresh ginger, and a pinch of red pepper flakes.
- Bring to a simmer over medium-low heat, cover, and cook for 20-25 minutes, stirring occasionally, until thickened.
- Serve the pork medallions topped with the warm peach chutney.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
90g
Fat
12g
Carbs
8g
