back Praline Pork Tenderloin
- Preheat oven to 350 degrees.
- 1 Place pecans in a small skillet and toast over low heat for 3 to 4 minutes, until golden. Pour pecans into a small bowl and set aside.
- 2 Spray an OVENSAFE NONSTICK skillet with cooking spray and brown pork on all sides. Transfer pan to oven and bake until cooked through, 20-25 minutes or until a thermometer registers 145 degrees.(Careful of the hot handle!) Transfer pork to a cutting board and let rest for a few minutes before slicing.
- 3 While meat is resting, pour off any grease from the skillet, then add sugar, syrup, and butter. Bring to a boil over medium heat, scraping up any brown bits. Continue to cook, stirring, until thickened, about 5 minutes. Stir in pecans. Serve sliced tenderloin with pecan sauce.
per serving: 375 calories; 30 grams protein; 13 grams total fat; 1 gram fiber; 3 grams saturated fat; 35 grams carbohydrates; 96 mgs cholesterol: 77 mgs sodium 10 WW points plus
- Yield: Makes 4 servings
- Cook Time: 25 minutes
- Total Time: 35 minutes
- 1 1/4 lbs pork tenderloin
- 1/2 cup choppen pecans
- 3 tbs brown sugar
- 1/2 cup maple syrup
- 2 tbs butter
- cooking spray
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- [1] RIGHT TAB CONTENT
- [1] In a small bowl, combine garlic powder, cumin, oregano, salt, pepper and red pepper. Rub all over the flank steak; cover and refrigerate for at least 3 hours or all day.
- [1] In a small bowl, combine garlic powder, cumin, oregano, salt, pepper and red pepper. Rub all over the flank steak; cover and refrigerate for at least 3 hours or all day.
- [1] In a small bowl, combine garlic powder, cumin, oregano, salt, pepper and red pepper. Rub all over the flank steak; cover and refrigerate for at least 3 hours or all day.
- Prep Time: 30 Minutes
- Marinade Time: 3 Hours
- Cook and Rest Time: 20 minutes
- 1 cup Ingredient number one
- 2 TBS Ingredient number 3
- 1 pinch Ingredient number 4