Pork Tenderloin with Pecan, Orange, Maple Glaze (recipe adapted from BHG, Sept. ’11 issue)
1 pork tenderloin
salt & pepper
¼ cup pure maple syrup (Morris Maple Leaf Farm, Lake Odessa, MI)
¼ cup orange juice
½ tsp. ground cumin (Penzeys Spices- not local but THE place to get all spices)
¼ tsp. cayenne
1 cup pecans, chopped (Missouri Northern Pecan Growers, Nevada, MO)
1. Place pork in an oven-safe dish; sprinkle with salt and pepper.
2. Mix together maple syrup, orange juice, cumin and cayenne; pour over pork.
3. Coat with pecans; bake at 350 F until internal temperature reaches 155 F. Remove from oven, let rest for about 5 minutes before slicing.
until next time...