Pecan Coated Roast Loin Of Pork Food

MOST TENDER PORK LOIN ROAST EVER

Steps:

• Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
• Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
• Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
• Cover bake at 325°F for 2 1/2 hours.
• If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick and spray lightly with cooking spray.
• Rub the mustard evenly over the pork.
• Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
• Transfer to the prepared baking sheet and spray the tenderloin with cooking spray.
• Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
• Meanwhile, prepare the sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan.
• Bring to a boil. Reduce heat to medium-low.
• Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter.
• Add salt to taste. Serve with pork.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

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.

CRANBERRY AND PECAN CRUSTED RACK OF PORK

Steps:

• Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
• Puree the dried cranberries in a blender with a little bit of water until smooth.
• Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
• Preheat oven to 325 degrees F.
• After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130 degrees. Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing.
• When ready to serve slice the rack of pork into 8 slices and plate each piece. Arrange each plate with a Wilted Spinach and Apple Tart. Finish each plate with cranberry pork sauce.
• Heat 2 large saute pans until hot. Add the olive oil and garlic. Now add the spinach, season with salt and cook until just wilted. Serve immediately.
• Peel, core and dice 1 apple, saute in butter, season with salt and sugar. Add the cream and reduce by 3/4. Puree until very smooth.
• Slice potato into thin slices with mandoline. Cook in boiling water until almost tender. Set aside.
• Roll out puff pastry a bit. Score with a sharp knife. With a 2-inch cookie cutter, cut out 8 circles of puff pastry. Place between 2 sheets of waxed paper on baking sheet, weigh down with another baking sheet and blind bake in oven until almost cooked through. Remove from oven and let cool.
• Preheat oven to 350 degrees F.
• Spread a heaping teaspoon of the apple cream on top of the puff pastry. Peel and slice the other apple, and then fan apple and potato slices around the puff pastry, making a pinwheel design. Brush with butter and sprinkle with salt and sugar. Bake for about 25 minutes. Brush with a little more butter and sprinkle with some more sugar and broil for 1 minute until the tarts are caramelized.
• Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.

ORANGE-PECAN PORK ROAST

Steps:

• Place roast on a rack in a shallow roasting pan. In a skillet, saute onion and garlic in oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted. Spoon over roast., Bake, uncovered, at 325° for 1-3/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE

Steps:

• Trim silver skin and as much fat as possible from the tenderloins. The first thing makes it more tender, the second thing makes it healthier.
• Whip egg whites until frothy, then add a good quality mustard (honey mustard is a favorite of ours) to the mixture and beat until well blended.
• On one side of the bowl with whipped egg whites, have flour mixed with salt and pepper.
• On the other side of the egg bowl, have mixture of half coarsely chopped pecans and plain bread crumbs.
• Just beyond the tray that has the pecan/breadcrumb mixture, have a roasting pan that has been sprayed with vegetable oil.
• Dredge the tenderloins through the flour until coated, then dip in the egg mixture, roll in the pecan/breadcrumb mixture and place in the roasting pan. This is really messy, so much so that I almost invariably wash my hands between tenderloins.
• Don't worry too much about how this looks, but be sure that the tenderloin is pretty much covered with the pecan/breadcrumb mixture.
• Spray the exposed parts of the roast with a little vegetable oil. This will help crisp up the crust while baking.
• Bake in a 425 or 450 degree oven until the internal temperature is about 160 degrees. We do use a meat thermometer when we make this recipe. Usually 25-35 minutes,.
• Remove from oven and let sit for about 10 minutes.
• Meanwhile, in a sauce pan combine equal parts of heavy cream and the same mustard you combined with the egg whites. Heat this mixture stove top until it thickens a bit.
• Slice the tenderloins (about ½ to ¾ inches thick is about right), trying to keep as much of the crust on the meat as possible. Some will come off. Don't worry about it.
• If you are serving family style, lay the pieces on a platter and then drizzle the sauce over pieces. If you are serving restaurant style, place 1-3 pieces on a plate, drizzle sauce over the pieces, and then around them.

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 CRUSTED PORK CHOPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
• Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
• In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
• Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.