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Wednesday, February 26 2014

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.

Servings: 8Recipe from 
Prep Time: 25 mins
  • 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)
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.
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 information
Per Serving: cal. (kcal) 428, Fat, total (g) 15, chol. (mg) 78, sat. fat (g) 3, carb. (g) 31, Monosaturated fat (g) 8, Polyunsaturated fat (g) 3, fiber (g) 4, pro. (g) 29, vit. A (IU) 48.59, vit. C (mg) 1.18, Thiamin (mg) 0.77, Riboflavin (mg) 0.38, Niacin (mg) 4.74, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.85, sodium (mg) 253, Potassium (mg) 628, calcium (mg) 151.45, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie d
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email

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