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
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.
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
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.
STEAKHOUSE PECAN PORK CHOPS
Elevate pork chops to the next level with these pork chops which take little time and are company worthy. Just be careful when cooking because the pecans can burn rather fast.
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
- Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
- Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 22.6 g, Cholesterol 87.5 mg, Fat 43.1 g, Fiber 3.1 g, Protein 33.1 g, SaturatedFat 9.2 g, Sodium 429.3 mg, Sugar 5.5 g
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
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.
BOURBON PECAN PORK ROAST
Make and share this Bourbon Pecan Pork Roast recipe from Food.com.
Provided by BlueHyacinth
Categories Pork
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
- Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
- Cook 30 minutes.
- Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
- Combine the bourbon, sugar and 1/4 tsp salt.
- Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
- After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
- Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
- Five minutes before the meat is done, sprinkle with pecans.
PECAN-COATED ROAST LOIN OF PORK
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.
PECAN-ROASTED PORK
This recipe came from Publix via a friend of mine. I'm not a big pork fan - but this one was really good.
Provided by jeskatz
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pork Tenderloin Steps.
- 1. Preheat oven to 425 degrees F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped; place mixture on plate (may be paper).
- 2. Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloins with cooking spray (wash hand and cutting board). Bake 25-30 minutes or until internal temperature reaches 160 degrees F (for medium). Use a meat thermometer to accurately ensure doneness.
- 3. Let pork stand 5 minutes; then cut into 1-inch slices. Top with Georgia Chutney and serve.
- Georgia Chutney Steps.
- 1. Cut peaches into bite-size pieces; combine with remaining ingredients in medium saucepan.
- 2. Cover and bring to simmer on medium-low; cook 20-25 minutes, stirring occasionally, or until thickened. Serve over pork slices.
Nutrition Facts : Calories 357.8, Fat 12.6, SaturatedFat 2.6, Cholesterol 109.4, Sodium 287.4, Carbohydrate 25, Fiber 2.4, Sugar 22.6, Protein 36.1
THE BEST ROASTED PECANS
Sweet cinnamon-sugary pecans, hot from the oven! These taste just like the roasted pecans I get every summer at baseball games.
Provided by cookinmama
Categories Appetizers and Snacks Nuts and Seeds
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Mix the pecan halves into the egg white.
- Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir.
- Coat the bottom of a jelly roll pan with the softened butter.
- Spread the pecan mixture in an even layer in the prepared pan.
- Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.
Nutrition Facts : Calories 565.1 calories, Carbohydrate 28.2 g, Cholesterol 6.1 mg, Fat 51.3 g, Fiber 6.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 22.9 mg, Sugar 21.2 g
OLD-FASHIONED ROASTED PECANS
My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.
Provided by Patricia K
Categories Appetizers and Snacks Nuts and Seeds
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 17.5 g, Fat 24.1 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 79.7 mg, Sugar 13.9 g
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