Best Pork Tenderloin With Glaze And Pecans Recipes

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MAPLE PECAN PORK TENDERLOIN RECIPE



Maple Pecan Pork Tenderloin Recipe image

We love a delicious pork tenderloin. Your taste buds will welcome the crunchy topping made of brown sugar, maple syrup, and pecans. Cook it in the oven for about an hour and you will have an amazing dinner.

Provided by Momma Cyd

Categories     Main Course

Time 1h20m

Number Of Ingredients 6

3 pound pork tenderloin
salt and pepper (to taste)
1 cup brown sugar
⅓ cup maple syrup
¼ cup Dijon Mustard
¾ cup chopped pecans

Steps:

  • Heat oven to 400 degrees.
  • Line a cookie sheet with foil and spray with non stick cooking spray.
  • Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
  • In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
  • Stir until well combined.
  • Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
  • Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
  • After it's done cooking, let the meat rest for about 5-10 minutes. Slice and serve.

Nutrition Facts : Calories 421 kcal, Carbohydrate 38 g, Protein 36 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 186 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE



Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce image

This is an excellent recipe created by a collegue. It is incredible. He says it is a pretty fool proof recipe. We have used it for elegant dinners because the flavors and textures are so interesting and the taste is wonderful. We like to serve it with a wild rice, sautéed onion and mushroom mixture, and oven-roasted asparagus with garlic. We also have served it with garlic mashed potatoes as a substitute for the rice. That is a good combination too.

Provided by Kimke

Categories     Pork

Time 35m

Yield 6-10 serving(s)

Number Of Ingredients 10

2 (12 -14 ounce) pork tenderloin
2 -3 egg whites
2 teaspoons honey mustard
2 cups flour
1 teaspoon salt
1 teaspoon pepper
2 cups coarsely chopped pecans
2 cups plain breadcrumbs
1/2 cup heavy cream
1/2 cup mustard

Steps:

  • Trim silver skin and as much fat as possible from the tenderloins. The first thing makes it more tender, the second thing makes it healthier.
  • Whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
  • On one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
  • On the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
  • Just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
  • Dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. This is really messy, so much so that I almost invariably wash my hands between tenderloins.
  • Don't worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
  • Spray the exposed parts of the roast with a little vegetable oil. This will help crisp up the crust while baking.
  • Bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. We do use a meat thermometer when we make this recipe. Usually 25-35 minutes,.
  • Remove from oven and let sit for about 10 minutes.
  • Meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. Heat this mixture stove top until it thickens a bit.
  • Slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. Some will come off. Don't worry about it.
  • If you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. If you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.

PORK TENDERLOIN WITH PEACH AND PECAN SAUCE



Pork Tenderloin with Peach and Pecan Sauce image

The three P's...pork, peaches and pecans combine to make this perfectly flavored, skillet tenderloin that's ready to serve in just 40 minutes!

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices
2 cloves garlic, minced
2 green onions, sliced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1/4 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
  • Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
  • Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

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