Main dishes

Pecan-Encrusted Pork with Peaches

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Pecan-Encrusted Pork with Peaches recipe

photo by:kraft

Wonderful flavor. Easy to make. My family looooved it!

posted by

MimiKelly

on 9/18/2008

time

prep:

15 min

total:

1 hr 15 min

servings

total:

4 servings

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What You Need

Tbsp. dried tarragon leaves

Tbsp. brown sugar

Tbsp. honey

cloves garlic, minced

tsp. olive oil, divided

tsp. salt

tsp. black pepper

lb. boneless pork tenderloin, trimmed of any visible fat

cup finely chopped PLANTERS Pecan Pieces

medium onions, coarsely chopped

cans (15 oz. each) peach slices in light syrup, drained

Make It

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.

Kraft Kitchens Tips

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.

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a cook

posted:

1/13/2009

The tarragon was overpowering in the dish, hid the flavor of the pork. Won't be making again.

MimiKelly

posted:

9/18/2008

Wonderful flavor. Easy to make. My family looooved it!

a cook

posted:

5/14/2007

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.

a cook

posted:

1/24/2007

pretty simple, though i probably won't use the processor next time. It was too little stuff for mine.

mariem21

posted:

4/9/2006

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!

rosomalley

posted:

12/29/2005

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!

a cook

posted:

10/14/2005

My husband loved it, I may cut down on the pepper the next time I make it.

tiggerbud20001

posted:

3/23/2005

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.

BethPutnam123

posted:

3/11/2004

The pork was very tender and even though I don't care for peaches the combination of peaches and onions gave it a delicious taste! All my guests enjoyed it. I will defnitely make this recipe again!

owlmoon1

posted:

2/5/2004

There was not much flavor to this pork tenderloin. Also the paste was very difficult to put all over the tenderloin.