Pecan-Crusted Pork with Orange-Maple Glaze

Recipe adapted from Better Homes and Gardens/Jill Lust

Pork is just not a meat that I prepare very often.  It's not that I don't like it, in fact I love it.  But the only time I really think about serving it is this time of year because it always sounds good with applesauce.  Apples are a fall fruit, so I guess that's why I am thinking about it now.  Although this recipe doesn't call for apples, it does have two unusual ingredients that I never considered putting together with pork, maple syrup and pecans.  I found the recipe in the September issue of Better Homes and Gardens and just made it for lunch.  It was delicious, a perfect spicy/sweet combination.

Here is what I used to make 4 lunch servings:

6 pieces of pork tenderloin cut to 1/2 inch thickness
salt and pepper to taste
4 tablespoons maple syrup
1 cup pecan pieces, finely chopped
2 tablespoons oil (approximately) to brown the meat
2 oranges (1 juiced, 1 sectioned)
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Season the pieces of pork with salt and pepper.

Pour 3 tablespoons of maple syrup on a plate.  Pour 1 cup of chopped pecans on another plate.  Coat either side of the pork pieces first in the syrup, then in the pecans.

Heat the oil in a skillet on medium high heat.  Add the pork pieces and brown on either side.  It only takes about 4 minutes on each side to cook it through if your pieces are cut to 1/2 inch thickness.

Set the browned meat aside and make the sauce.  To do this, squeeze the juice from 1 orange (or use 1/4 cup orange juice) and combine it with 1 tablespoon maple syrup, 1/4 teaspoon cumin, and 1/4 teaspoon cayenne pepper.

Pour the sauce back in the skillet you browned the meat in.  Let simmer until slightly thickened.

Section an orange and place on the pork.  Pour the thickened sauce over the meat platter.

Serve it up while it is nice and warm.  A good side dish is rice and a steamed green vegetable like beans or pea pods.