Try this adventurous pork with peaches recipe for a great dinnertime option. You'll love the sophistication of Pecan-Encrusted Pork with Peaches.
What You Need
Original recipe yields 4 servings
2 Tbsp. dried tarragon leaves
1 Tbsp. brown sugar
1 Tbsp. honey
2 cloves garlic, minced
2 tsp. olive oil, divided
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
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Let's 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.
Tenderloin is perfect for casual entertaining. Since it is lean and extremely tender, it can be used in any dish calling for boneless skinless chicken breasts.
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.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.