Pecan Coated Roast Loin Of Pork Recipes

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MAPLE AND PECAN GLAZED PORK TENDERLOIN

This tenderloin is so easy to make. I love the sweet and savoriness of the meat. It is super juicy and tender. Enjoy!

Provided by Leah Stacey

Categories     Pork

Time 1h

Number Of Ingredients 8



Maple and Pecan Glazed Pork Tenderloin image

Steps:

  • 1. Preheat the oven to 350 degrees. Get out all the ingredients needed.
  • 2. Sprinkle the pork loin with salt. Heat the butter and oil in a large ovenproof skillet over medium heat. Add the tenderloin and cook for 3 minutes per side or until brown.
  • 3. Place the pork loin in the oven Bake for about 30 minutes. While Pork in baking Bring the pecans, maple syrup and coarse mustard to a boil in a saucepan, stirring frequently. Reduce heat and simmer for about 3 minutes or until thickened. Remove from the heat and stir in the vanilla. Carefully remove the meat from the oven and spread the maple, nut mixture on top of the the loin.
  • 4. Return the pan to the oven and cook for an additional 20-30 minutes or until 160 degrees is reached on the thermometer.
  • 5. Remove the tenderloin to a serving platter and cover loosely with foil. Let stand for 10 minutes to let all the juice reach all the portions of the meat. Slice the pork and serve with sauce remaining in the skillet and juices on the serving platter.

1/4 c chopped pecans
1/3 c real maple syrup
1 Tbsp coarse mustard
1 tsp pure vanilla extract
1 1 lb pork tender loin
1/4 tsp salt
1/2 Tbsp butter
1/2 Tbsp vegetable oil

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9



Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce image

Steps:

  • For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
  • Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
  • Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
  • For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
  • To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

Two 1-pound pork tenderloins
1 cup Japanese (panko) breadcrumbs
1 cup finely chopped pecans
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 egg whites
One 12-ounce jar raspberry preserves
2 tablespoons adobo sauce, or to taste

HERB-CRUSTED PORK ROAST

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14



Herb-Crusted Pork Roast image

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

PECAN-COATED ROAST LOIN OF PORK

Provided by Jessica B. Harris

Categories     Sandwich     Herb     Pork     Roast     Kwanzaa     Pecan

Yield Makes 8 servings

Number Of Ingredients 8



Pecan-coated Roast Loin of Pork image

Steps:

  • Rub the pork loin with olive oil, making sure that it is well covered. Combine the sage, thyme, garlic, salt, pepper and brown sugar in the bowl of a food processor or blender and pulse until you have a thick paste. You may have to add a drizzle of olive oil to get it started. Slather the paste all over the pork loin, cover it with plastic wrap, and refrigerate it over night.
  • Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.
  • Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.

4 pounds boneless loin of pork
1/4 cup olive oil
2 teaspoons powdered sage
1 teaspoon dried thyme
1 teaspoon minced garlic
Salt and freshly ground black pepper, to taste
1 tablespoon packed dark brown sugar
1/4 pound shelled pecan halves

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).

Provided by Andrew Benoit

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 30m

Yield 4

Number Of Ingredients 10



Pecan-Crusted Pork with Pumpkin Butter image

Steps:

  • Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
  • Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
  • Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 70.6 g, Cholesterol 62.2 mg, Fat 32.6 g, Fiber 7.1 g, Protein 31.2 g, SaturatedFat 5.3 g, Sodium 435.6 mg, Sugar 48.3 g

1 (14 ounce) can pumpkin puree
¾ cup apple juice
¾ cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup pecans
¾ cup bread crumbs
4 (1/2 inch thick) boneless pork chops
¼ cup oil for frying

PECAN CRUSTED PORK TENDERLOIN

Makes a delicious and attractive entree. Would make a great entree for company. Recipe off the web but I don't know who to credit, but it does say it's Southern cruisine.

Provided by Southern Lady

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Pecan Crusted Pork Tenderloin image

Steps:

  • With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.
  • In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
  • In a shallow bowl or pie plate, whisk the eggs and water.
  • In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
  • Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
  • Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
  • Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
  • Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
  • Pour over pork. YUM!

Nutrition Facts : Calories 548.6, Fat 30.8, SaturatedFat 5.7, Cholesterol 180.7, Sodium 1016.1, Carbohydrate 34.1, Fiber 2.9, Sugar 2.8, Protein 33.1

1 -1 1/4 lb pork tenderloin
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 large eggs
2 tablespoons water
1 1/4 cups dried breadcrumbs
1/3 cup pecans, chopped finely
2 tablespoons dried parsley flakes
1/4 cup vegetable oil
3/4 cup water
1 teaspoon chicken bouillon granule (or base)

APPLE-PECAN PORK TENDERLOIN

This recipe was born when I needed to use up some apple cider. The dish was so good and is now a go-to for company. I like to crush the nuts with a rolling pin but chopping works fine, too -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7



Apple-Pecan Pork Tenderloin image

Steps:

  • In a bowl or shallow dish, add the pork, apple cider and 1 teaspoon salt. Turn to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 425°. Spread pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Season with salt to taste.

Nutrition Facts : Calories 285 calories, Fat 12 g fat (2 g saturated fat), Cholesterol 63 mg cholesterol, Sodium 817 mg sodium, Carbohydrate 22 g carbohydrate (19 g sugars, Fiber 1 g fiber), Protein 24 g protein.

1 pork tenderloin (1 pound)
1/2 cup apple cider or juice
1 teaspoon salt
1/2 cup finely chopped pecans
1/4 cup honey
2 tablespoons Dijon mustard
Salt to taste

APRICOT AND PECAN-STUFFED PORK LOIN ROAST

Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!

Provided by Kimke

Categories     Pork

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13



Apricot and Pecan-Stuffed Pork Loin Roast image

Steps:

  • Preheat oven to 350 degrees F.
  • Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
  • Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  • Process until mixture is finely chopped, but not smooth.
  • To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
  • Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
  • Repeat with other roast half.
  • Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
  • Spread apricot mixture evenly over pork.
  • Roll each half, jellyroll fashion, starting with long side.
  • Secure with string.
  • Place both rolls, seam side down, in a shallow roasting pan.
  • Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  • Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  • Remove from heat.
  • Carefully ignite bourbon mixture with a long match.
  • When flames die, pour over rolls.
  • Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
  • Remove pork from pan and keep warm; reserve drippings.
  • Pour reserved drippings in a small saucepan.
  • Add cream and remaining salt.
  • Cook over medium-high heat, stirring constantly, until slightly thickened.
  • Slice pork and serve with sauce.

1 cup dried apricot
1/2 cup chopped dried dates
1/2 cup pecans
1 clove garlic
3/4 teaspoon salt (divided use)
1/4 teaspoon fresh ground pepper
4 tablespoons freshly chopped thyme (divided use)
4 tablespoons molasses (divided use)
4 tablespoons peanut oil or 4 tablespoons vegetable oil (divided use)
5 lbs boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream

FRUIT-PECAN PORK ROAST

This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13



Fruit-Pecan Pork Roast image

Steps:

  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 306 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 26g protein.

1 boneless rolled pork loin roast (3-1/2 pounds)
1/2 cup chopped green onions
4 tablespoons butter, divided
1/4 cup orange juice
1 bay leaf
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup apricot preserves

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