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Main dishes

Pecan-Encrusted Pork with Peaches

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

2
Tbsp.  dried tarragon leaves
1
Tbsp.  brown sugar
1
Tbsp.  honey
2
cloves  garlic, minced
2
tsp.  olive oil, divided
1
tsp.  salt
1
tsp.  black pepper
1
lb.  boneless pork tenderloin, trimmed of any visible fat
1
cup  finely chopped PLANTERS Pecan Pieces
2
medium  onions, coarsely chopped
2
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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