Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 10 Ratings

Nuts and cheese make a flavorful coating for the pork tenderloin as it roasts. The tender pork is then served with a rich sauce, making this a perfect dish for entertaining.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
25 mins
roast:
25 mins
stand:
15 mins
total:
1 hr 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

428 calories; fat 15g; cholesterol 78mg; saturated fat 3g; carbohydrates 31g; mono fat 8g; poly fat 3g; insoluble fiber 4g; protein 29g; vitamin a 48.6IU; vitamin c 1.2mg; thiamin 0.8mg; riboflavin 0.4mg; niacin equivalents 4.7mg; vitamin b6 0.6mg; folate 12.1mcg; vitamin b12 0.9mcg; sodium 253mg; potassium 628mg; calcium 151.5mg; iron 3.6mg.
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