I haven’t made many dishes with pork and Mr. John likes “the other white meat” so when I found this recipe in my BH&G magazine, I gave it a try. He liked it and gave it 3.5 stars!
The ingredients were few….
After the pork is seasoned, it is dipped in pure maple syrup and then pressed into the pecans (I should have chopped the pecan even smaller)
Fry in a small amount of oil – be careful that heat is low enough so the pecans don’t burn – I learned the hard way!
Meanwhile juice one orange
Once the pork is done and removed from skillet, a glaze is made and served over the pork – good meal!
Pecan Crusted Pork
Prep Time to Table: 30 minutes
Recipe : BH&G Oct 2011
-1 pork tenderloin (about 1.5 lbs)
-1/2 tsp salt
-1/4 tsp pepper
-4 tbl pure maple syrup
-1 cup pecan pieces finely chopped
-2 tbl veg oil
-2 oranges (1 juiced; 1 cut in wedges)
-1/4 tsp cumin
-1/4 tsp cayenne pepper
1. Trim pork, then cut into 1/2-inch slices. Flatten slices with palm of hand; season pork with salt and pepper.
2. 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.
3. 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.