(Family Features) Seeking comfort from the cold in the form of a wholesome meal is a perfect way to cap off a day with loved ones. During the winter months when brisk temperatures chill you to the bone, warming up with hearty dishes at the family table can bring everyone together.
Full of seasonal flavors with top-notch taste, Pecan-Crusted Pork Tenderloin offers a delicious main course you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a dinnertime staple thanks to a crunchy pecan crust.
This family dinner is made possible with tasty pecans, which are among the lowest in carbs and highest in fiber compared to other tree nuts, helping you stay fuller longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per 1-ounce serving with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients like thiamin, zinc, copper, and manganese – a mineral that’s essential for metabolism and bone health – mean you can feel good about serving pecan-infused dishes to your loved ones.
Visit americanpecan.com to find more winter weeknight recipe inspiration.
Pecan-Crusted Pork Tenderloin
Total time: 35 minutes
Servings: 6
1 pork tenderloin (about 1 1/2 pounds)
salt, to taste
pepper, to taste
1/2 cup brown sugar, divided
2 tablespoons soy sauce, divided
2 teaspoons minced garlic
1/2 cup pecan pieces
1/4 cup pineapple juice
2 tablespoons Dijon mustard
Preheat the oven to 400 F and lightly grease a large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
In a small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce, and minced garlic. Spread mixture over pork.
Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
In a medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice, and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.
Slice pork, spoon sauce over top, and serve.
Source: American Pecan Council
