Pecan Cornbread Crusted Pork Loin Recipes

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PECAN-CRUSTED PORK CHOPS WITH APPLES



Pecan-Crusted Pork Chops with Apples image

"Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It's a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish." -Alex Guarnaschelli

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 11

1 cup Fisher® Pecan Halves, toasted and coarsely chopped
1/2 cup Panko breadcrumbs, toasted
4 Tbsp. unsalted butter, melted
2 tsp. grated lemon zest
1/4 tsp. kosher salt
The pork chops:
1 Tbsp. vegetable oil
4 center-cut bone-in pork chops, preferably with the bone still attached, 1 to 1½ inches thick
2 Granny Smith apples, cored, halved and cut into ½-inch thick slices
1 teaspoons honey
1 tsp. lemon juice

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
  • 3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
  • 4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
  • 5. Arrange the pork chops on a platter on top of the apples. Serve immediately.

PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE



Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce image

Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is perfect for elegant entertaining! It's easy, elegant and can be prepped ahead.

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 50m

Number Of Ingredients 16

Non-stick cooking spray
1 (1-pound) pork tenderloin (trimmed of excess fat and all silverskin)
2-3 tablespoons Dijon mustard
1 cup pecan pieces (ground)
1 tablespoon chopped fresh thyme
1/4 teaspoon cayenne pepper (or to taste)
Salt and freshly ground black pepper (to taste)
3/4 cup chicken broth
1/4 cup bourbon
1 tablespoon cornstarch
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1/4 cup Dijon mustard
3 tablespoons unsalted butter (cut into small pieces)
Salt (to taste)

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.

Nutrition Facts : ServingSize 1, Calories 713 kcal, Carbohydrate 32 g, Protein 9 g, Fat 58 g, SaturatedFat 14 g, Cholesterol 45 mg, Sodium 1421 mg, Fiber 7 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 41 g

PECAN CRUSTED PORK CHOPS



Pecan Crusted Pork Chops image

Tender pork chops baked with a pecan coating offer a unique change to the typical baked pork chop.

Provided by Carlton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 6

Number Of Ingredients 8

2 cups pecans
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
Italian flat leaf parsley

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.

Nutrition Facts : Calories 556 calories, Carbohydrate 15 g, Cholesterol 177.1 mg, Fat 42.7 g, Fiber 4.7 g, Protein 31.5 g, SaturatedFat 9.6 g, Sodium 497.6 mg, Sugar 1.9 g

PECAN CRUSTED DOUBLE-CUT PORK CHOPS



Pecan Crusted Double-Cut Pork Chops image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

4 (10-ounce) pork chops, thick-cut, bone-in
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup pecans, chopped
Ancho Chili Pepper Barbecue Sauce, recipe follows
5 cups ketchup
1/2 tablespoon chopped garlic
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 tablespoon liquid smoke
1/2 cup beer
1/2 cup honey
1 1/2 cups water
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 dried ancho chile pepper, crushed
1/2 teaspoon ham or chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.
  • Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. Turn the chops over in the pan and place in the oven until an internal temperature of 165 degrees F is reached, about 10 minutes. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.
  • Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use.

ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST



Roasted Pork Tenderloin with Sage Corn Bread Crust image

Categories     Pork     Roast     Pork Tenderloin     Fall     Winter     Sage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (1-lb) pork tenderloin
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
2 corn toaster cakes, crumbled, or 1 cup crumbled corn muffin
1 teaspoon finely chopped fresh sage
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425°F.
  • Pat pork dry and sprinkle with salt and pepper.
  • Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
  • Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
  • Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).

PECAN ENCRUSTED PORK TENDERLOIN WITH MUSTARD CREAM SAUCE



Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce image

This is an excellent recipe created by a collegue. It is incredible. He says it is a pretty fool proof recipe. We have used it for elegant dinners because the flavors and textures are so interesting and the taste is wonderful. We like to serve it with a wild rice, sautéed onion and mushroom mixture, and oven-roasted asparagus with garlic. We also have served it with garlic mashed potatoes as a substitute for the rice. That is a good combination too.

Provided by Kimke

Categories     Pork

Time 35m

Yield 6-10 serving(s)

Number Of Ingredients 10

2 (12 -14 ounce) pork tenderloin
2 -3 egg whites
2 teaspoons honey mustard
2 cups flour
1 teaspoon salt
1 teaspoon pepper
2 cups coarsely chopped pecans
2 cups plain breadcrumbs
1/2 cup heavy cream
1/2 cup mustard

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



Pecan-coated Roast Loin of Pork image

Provided by Jessica B. Harris

Categories     Sandwich     Herb     Pork     Roast     Kwanzaa     Pecan

Yield Makes 8 servings

Number Of Ingredients 8

4 pounds boneless loin of pork
1/4 cup olive oil
2 teaspoons powdered sage
1 teaspoon dried thyme
1 teaspoon minced garlic
Salt and freshly ground black pepper, to taste
1 tablespoon packed dark brown sugar
1/4 pound shelled pecan halves

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.

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