"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pecan-crusted pork tenderloin Recipe

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This recipe for Pecan-crusted pork tenderloin, by , is from The Pember Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bruce & Glenna Pember
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins( about 2 pounds)
salt and pepper
1-1/2 cups Maple barbecue sauce, divided
1-1/2 cups fine chopped toasted pecans

Maple barbecue sauce:
1 cup ketchup
one small onion peeled and quartered
1/2 cup Worcestershire sauce
1/2 cup of light brown sugar
1/2 cup white wine vinegar
2 teaspoons dry mustard
3/4 teaspoons Tabasco
two tablespoons Maple syrup

Directions:
Directions:
Pork tenderloins:
1. preheat the grill to medium-high heat(375 degrees to 400 degrees) is in the tenderloins with salt and pepper and brush with 1/2 cup barbecue sauce.-Grill until done about 25 minutes for medium, turning occasionally.
2. When cooked, rolled the tenderloins and the remaining 1 cup of barbecue sauce, and then roll and chop pecans. Slice into Medallion's before serving.


Maple barbecue sauce:
Put all ingredients(ketchup through syrup) in a food processor and process until mostly smooth. Cover and refrigerated until needed. You
may make this up to 3 days before.

Personal Notes:
Personal Notes:
This disk and be a little messy to prepare, but I guarantee you'll be licking her fingers.

 

 

 

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