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Pecan-Parmesan Pork with Port Sauce

Makes: 8 servings
Prep 25 mins Roast 425°F 25 mins Stand 15 mins
Pecan-Parmesan Pork with Port Sauce
  • 1  cup  pecan pieces
  • 2/3  cup  finely shredded Parmesan cheese
  • 3  tablespoons  yellow mustard
  • 1  tablespoon  Worcestershire sauce or soy sauce
  • 2 1  pounds  pork tenderloins
  • 2  cups  port or dry Marsala
  • 1  cup  snipped dried Calmyrna or Mission figs (5-1/2 to 6 ounces)
  • 2  tablespoons  packed brown sugar
  •  Kumquats (optional)

1. Preheat oven to 425 degrees F. In a blender or food processor, combine pecans, cheese, mustard, and Worcestershire sauce. Cover and blend or process until finely chopped. Press mixture on all sides of tenderloins to coat with a thin layer.

2. Place pork, side-by-side, on a rack in a shallow roasting pan. Roast, uncovered, for 25 to 35 minutes or until an instant-read thermometer inserted in meat registers 155 degrees F. Cover with foil; let stand 15 minutes. The temperature of the meat should rise 5 degrees F after standing.

3. Meanwhile, for sauce, in a medium saucepan, stir together port, figs, and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until mixture is reduced to 2- 1/4 cups. Cool slightly.

4. Transfer half of the sauce mixture at a time to a blender or food processor. Cover and blend or process until nearly smooth. Pour mixture through a sieve over a bowl, pressing solids to release juices. Discard solids. Return sauce to saucepan. Cook and stir over low heat just until heated through. Slice tenderloin and serve with warm sauce. If desired, garnish with kumquats. Makes 8 servings.

Nutrition Facts (Pecan-Parmesan Pork with Port Sauce)
  • Servings Per Recipe 8,
  • cal. (kcal) 428,
  • Fat, total (g) 15,
  • chol. (mg) 78,
  • sat. fat (g) 3,
  • carb. (g) 31,
  • Monounsaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • pro. (g) 29,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 253,
  • Potassium (mg) 628,
  • calcium (mg) 151,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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