Description
Peppery pork tenderloin is perfectly complemented by a sweet and slightly spicy buttery pecan glaze. My husband and I are crazy about this one!
Ingredients
Scale
For the Pork Tenderloin
- 1 1/3 pound pork tenderloin (peppercorn marinated*)
- 1–2 tablespoons olive oil
- 2 1/4 cups chicken broth
- 2 4.3 ounce boxes rice mix (I used Rice-A-Roni Long Grain and Wild Rice)
For the Glaze
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup chicken broth
- 1/4 teaspoon chipotle chili powder
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Heat a heavy bottomed pan (I use my French oven), over medium high heat. When the pan is very hot, add olive oil, and sear pork tenderloin on all sides for 2-3 minutes each, or until the sides are golden brown. Remove the pork tenderloin from the pan, and quickly add the chicken broth, scraping the browned bits from the bottom of the pan. Stir in both boxes of rice, and add one of the seasoning packets, stiring to combine. Allow the mixture to come to a boil, and then add the pork tenderloin back into the pan, cover and bake for about 25 minutes, or until the internal temperature is 160 degrees.
- In the meantime, add the butter, brown sugar, honey, chicken broth, and chipotle chili powder to a small saucepan. Stir together over medium heat, until it starts to simmer and is thick enough to coat the back of a spoon. Add the pecans and remove from heat.
- When the pork tenderloin is cooked through, remove it from the pan to a cutting board and cover with foil to allow it to rest for 5 minutes before slicing into 1/2 inch medallions. Serve with rice and spoon glaze on top.
Nutrition
- Serving Size: 1 Serving
- Calories: 716
- Sugar: 30g
- Sodium: 767mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15.6g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 2.7g
- Protein: 47g
- Cholesterol: 144mg
