ROSEMARY CHIPOTLE PECAN CRUSTED PORK

By BobD

Ingredients

• 1-1/2 lbs pork tenderloin
• 1/4 cup chipotle sauce from an 8 oz can chipotle chiles (reserve the chiles for another use)
• 2 tablespoons brown sugar
• 1 tablespoon orange zest
• 1/2 cup orange juice
• 1 tablespoon olive oil
• 1/2 cup pecans, chopped
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1/4 cup panko bread crumbs

Details

Servings 6
Adapted from microsites.boschappliances.com

Preparation

Step 1

In a large plastic zip bag, mix first 5 ingredients and marinate in the refrigerator for 2-4 hours.

In a small bowl, mix rosemary, pecans and bread crumbs and set aside.

Preheat oven to 375 degrees on Convection Roast (or Bake if your oven does not have this feature).

In a large skillet over medium-high heat, heat olive oil. Add pork tenderloin to the skillet and sear on all sides until pork is a deep golden brown, about 2-3 minutes per side.

Reserve the marinade--it will go into the same skillet you seared your pork in later.

Transfer pork to a foil-lined roasting pan and cover well with the pecan mixture. Insert your meat probe into the thickest part of the pork, being careful not to push it all the way through.

Place pork into the oven and attach the other end of the meat probe to port on the oven. Set the probe temperature to 145 degrees and press start. If you do not have a meat probe, cook your meat for 20-24 minutes until the internal temperature of the pork reaches 145 degrees.

Remove pork from oven, remove the meat probe and wrap the foil around the pork. Let pork sit for about 5-10 minutes before carving.

While the pork is resting, add your marinade to the skillet you seared your pork in (do not wash the skillet--you want the pork flavors in the pan) and cook for about 3-5 minutes on medium heat, being careful not to overcook your sauce or it will all disappear. (If this happens to you, like it did to me the first time I made this, simply add another 1/4 cup of orange juice to the pan and cook for another minute--stirring constantly.)

Remove sauce from heat and spread out over your serving platter. Slice the pork into 1/2" pieces and arrange over the sauce. Sprinkle any pecans/breadcrumbs left on the foil over the pork and garnish with a fresh spring of rosemary. Bon Appetit!