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Pecan-Encrusted Pork with Peaches

  • 4servings
  • 75minutes
  • 470calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. dried tarragon leaves

  2. 1 Tbsp. brown sugar

  3. 1 Tbsp. honey

  4. 2 cloves garlic , minced

  5. 2 tsp. olive oil , divided

  6. 1 tsp. salt

  7. 1 tsp. black pepper

  8. 1 lb. boneless pork tenderloin , trimmed of any visible fat

  9. 1 cup finely chopped PLANTERS Pecan Pieces

  10. 2 medium onion s, coarsely chopped

  11. 2 cans (15 oz. each) peach slices in light syrup, drained

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. BAKE 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.

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