Best Pecan Coated Roast Loin Of Pork Recipes

PECAN CRUSTED PORK TENDERLOIN

Steps:

• With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.
• In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
• In a shallow bowl or pie plate, whisk the eggs and water.
• In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
• Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
• Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
• Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
• Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
• Pour over pork. YUM!

CRANBERRY AND PECAN CRUSTED RACK OF PORK

Steps:

• Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
• Puree the dried cranberries in a blender with a little bit of water until smooth.
• Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
• Preheat oven to 325 degrees F.
• After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130 degrees. Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing.
• When ready to serve slice the rack of pork into 8 slices and plate each piece. Arrange each plate with a Wilted Spinach and Apple Tart. Finish each plate with cranberry pork sauce.
• Heat 2 large saute pans until hot. Add the olive oil and garlic. Now add the spinach, season with salt and cook until just wilted. Serve immediately.
• Peel, core and dice 1 apple, saute in butter, season with salt and sugar. Add the cream and reduce by 3/4. Puree until very smooth.
• Slice potato into thin slices with mandoline. Cook in boiling water until almost tender. Set aside.
• Roll out puff pastry a bit. Score with a sharp knife. With a 2-inch cookie cutter, cut out 8 circles of puff pastry. Place between 2 sheets of waxed paper on baking sheet, weigh down with another baking sheet and blind bake in oven until almost cooked through. Remove from oven and let cool.
• Preheat oven to 350 degrees F.
• Spread a heaping teaspoon of the apple cream on top of the puff pastry. Peel and slice the other apple, and then fan apple and potato slices around the puff pastry, making a pinwheel design. Brush with butter and sprinkle with salt and sugar. Bake for about 25 minutes. Brush with a little more butter and sprinkle with some more sugar and broil for 1 minute until the tarts are caramelized.
• Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.

BOURBON PECAN PORK ROAST

Steps:

• Heat oven to 325°F.
• Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
• Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
• Cook 30 minutes.
• Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
• Combine the bourbon, sugar and 1/4 tsp salt.
• Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
• After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
• Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
• Five minutes before the meat is done, sprinkle with pecans.

FRUIT-PECAN PORK ROAST

Steps:

• Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

PECAN-ROASTED PORK

Steps:

• Pork Tenderloin Steps.
• 1. Preheat oven to 425 degrees F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped; place mixture on plate (may be paper).
• 2. Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloins with cooking spray (wash hand and cutting board). Bake 25-30 minutes or until internal temperature reaches 160 degrees F (for medium). Use a meat thermometer to accurately ensure doneness.
• 3. Let pork stand 5 minutes; then cut into 1-inch slices. Top with Georgia Chutney and serve.
• Georgia Chutney Steps.
• 1. Cut peaches into bite-size pieces; combine with remaining ingredients in medium saucepan.
• 2. Cover and bring to simmer on medium-low; cook 20-25 minutes, stirring occasionally, or until thickened. Serve over pork slices.

PECAN-COATED ROAST LOIN OF PORK

Steps:

• Rub the pork loin with olive oil, making sure that it is well covered. Combine the sage, thyme, garlic, salt, pepper and brown sugar in the bowl of a food processor or blender and pulse until you have a thick paste. You may have to add a drizzle of olive oil to get it started. Slather the paste all over the pork loin, cover it with plastic wrap, and refrigerate it over night.
• Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.
• Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.