pat's Recipe

Pecan-Crusted Pork with Orange-Maple Glaze (BHG)

Category: Pork

1 pork tenderloin (about 1 1/2 lb.)
1/2 tsp. salt
1/4 tsp. ground black pepper
4 Tbsp. pure maple syrup
1 cup pecan pieces, finely chopped
2 Tbsp. vegetable oil
2 oranges (1 juiced; 1 cut in wedges)
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper

directions

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.

Makes 4 servings.