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Pecan-Encrusted Pork with Peaches

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Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

4 servings

Pork tenderloin rolled in pecans and served with sweet baked peaches makes for a sophisticated (and tasty!) dinnertime option.

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What You Need

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Make It

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  • Preheat oven to 400°F Place tarragon, brown sugar, honey and garlic in food processor container; cover. Process until mixture forms a thick paste. Add 1 tsp. of the oil; cover. Process until well blended. Mix in remaining 1 tsp. oil if necessary for spreading consistency.
  • Sprinkle salt and pepper over pork. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork. Cover with additional foil.
  • Bake 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.

Food Facts

Tenderloin is perfect for casual entertaining. Since it is very lean and extremely tender, it can be used in any dish calling for boneless skinless chicken breasts.

Substitute

For a great week-day meal, prepare as directed, substituting 4 boneless pork chops (4 oz. each) for the tenderloin. Reduce baking time to 30 minutes or until chops are cooked through.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 470
Total fat 27g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 640mg
Carbohydrate 34g
Dietary fiber 8g
Sugars 23g
Protein 29g
% Daily Value
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from After I had rubbed the top half of the tenderloin with the tarragon/honey mixture, I placed that... After I had rubbed the top half of the tenderloin with the tarragon/honey mixture, I placed that side down on a cutting board covered with waxed paper, spread with the chopped pecans. Then I finished rubbing the pork w/the remainder of the mixture and sprinkled on the pecans. I placed the dish that I would cook the pork face down over the pork, lifted the cutting board and flipped. I didn’t lose a single pecan! Peaches and onions caramelized wonderfully and added great flavor. I also made the Crunchy Sweet Potato Bake and Spinach Salad with Cranberries and Pecans. All and all a huge hit at my dinner party!
Date published: 2003-02-04
Rated 5 out of 5 by from I have made this several times. I have made this several times. My dad loved it, and I loved it. I omitted the peaches with the low carb diet. Even with the low carb diet you can sustitue splenda for the brown sugar, still just as good. Very tender. Big hit at church. I have taken this to several gatherings and everyone has loved it. Different than the usual pork chops and roast that people make, like the lemon pepper and marinated ones. This is about the best one yet that I have tried from this site.
Date published: 2005-03-23
Rated 5 out of 5 by from I made this dish for Mother's Day and it was a huge hit with the family! I made this dish for Mother's Day and it was a huge hit with the family! I doubled the recipe, and plan on making it for events to come. As a beginner chef, I found this recipe very easy, and may use it on salmon and chicken as well.
Date published: 2007-05-14
Rated 4 out of 5 by from I made this for a dinner party and got raves. I made this for a dinner party and got raves. the pork was very moist and tender and the flavor combination of the pecans, honey, peaches and onions was delicious!
Date published: 2005-12-29
Rated 4 out of 5 by from I found the prep time to be a bit more than 15 minutes, but it was time well spent. I found the prep time to be a bit more than 15 minutes, but it was time well spent. Everyone enjoyed it and it is definitely a dish you can proudly serve company.
Date published: 2003-04-29
Rated 4 out of 5 by from My husband and I both loved the dish, however we both agreed that 2 tablespoons of Tarragon was a... My husband and I both loved the dish, however we both agreed that 2 tablespoons of Tarragon was a little much. We will reduce that to 1 tablespoon the next time.
Date published: 2003-04-20
Rated 5 out of 5 by from My husband said that this one is "a keeper," high praise indeed from him. My husband said that this one is "a keeper," high praise indeed from him. It made for a delicious Sunday dinner. It will stay in my recipe box!
Date published: 2006-04-10
Rated 4 out of 5 by from pretty simple, though i probably won't use the processor next time. pretty simple, though i probably won't use the processor next time. It was too little stuff for mine.
Date published: 2007-01-25
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