Last month we introduce a new, monthly series on the blog called “Ridgecrest Recipes”. The first offering was for Rutland Chicken (read here) and hopefully you tried it out at home with your family. This month we’re featuring a pecan crusted pork loin with a delicious pan sauce.
Once you’ve had a chance to experience this great pork loin option, please stop back by the blog and let us know how you liked it.
Pecan Crusted Pork Loin
- 3- 4 lb. boneless pork loin
- 2 cups chopped pecans
- 2 tablespoons butter
- 2 tablespoons + 1 teaspoon coarse black pepper
- 2 tablespoons + 1 teaspoon coarse salt
- 2 tablespoons dried rosemary
- 1 tablespoon flour
- ½ cup red wine
- ½ cup chicken broth
Pan Sauce - Heat all drippings from roasted pork loin (including pecans), chicken stock, red wine, and 1 T. flour. Let simmer on low for 10 minutes.
Sauté chopped pecans with butter, 1 tablespoon rosemary, 1 teaspoon salt and 1 teaspoon pepper. Then season pork loin with remaining dry spices and coat with seasoned pecans. Roast at 350 degrees until internal temperature of 155 is reached. Let pork rest for 30 minutes and slice into 1/3 inch thick portions. Top pork with pan sauce and serve.