Easy Candied Pecan Crusted Pork Loin with Baked Pears Recipe
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Candied Pecan Crusted Pork Tenderloin with Baked Pears

Candied Pecan Crusted Pork Tenderloin with Baked Pears Recipe - The ultimate (and easy) dinner party recipes for the holidays!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 144kcal
Author: Sommer Collier


For the Pork Loin:

  • 1 large pork tenderloin, about 1 1/2 pounds
  • 1/4 cup brown sugar packed
  • 1 1/2 tablespoons Dijon mustard
  • 1 cup finely chopped pecans
  • Salt and pepper

For the Baked Pears:


  • Preheat the oven to 400 degrees F. Peel the pears and cut them into thin wedges. Place them in a 9 X 13 inch baking dish. Then add the wine, melted butter, brown sugar, vanilla, cinnamon, and 1/2 teaspoon salt. Toss to coat the pears. Bake the pears for 20 minutes.
  • Meanwhile, mix brown sugar, Dijon mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon of black pepper in a small bowl. Brush the mixture over the entire surface of the pork tenderloin.
  • Pour the chopped pecans in a shallow baking sheet or on a large cutting board. Roll the pork tenderloin in the nuts to coat on all sides.
  • Stir the pears after baking. Carefully lay the pork tenderloin on top of the pears. Press any runaway pecans back in place. Bake another 15-20 minutes, until the thickest part of the pork loin reaches between 145 F (with a light pink center) and 160 degrees F on a meat thermometer
  • Allow the pork tenderloin to rest 3 minutes while the juices redistribute, then cut and serve with a side of baked pears.


Using a serrated knife to cut the pork loin will keep (most of) the pecans from falling off.


Serving: 8ounces | Calories: 144kcal | Carbohydrates: 8g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 51mg | Potassium: 314mg | Fiber: 1g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 1.5mg | Calcium: 12mg | Iron: 0.8mg