Pecan Parmesan Pork Roast with Port Wine Sauce

A pork roast is an unexpected alternative to the traditional holiday ham. The Pecan-Parmesan crust locks in juiciness; the wine sauce is laced with figs to deepen its flavor.

Still searching for what to cook ?

Name: Pecan Parmesan Pork Roast with Port Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup Pecans chopped; 3 tablespoons Parmesan cheese grated; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire Sauce; 2 pound Pork Tenderloin; 2 cups Port or Marsala Wine; 1 cup Figs dried or snipped, (or 6-oz); 2 tablespoons Brown sugar; 1/2 Bay leaf; Dried golden figs; 2 cloves Garlic

Find the most delicious recipes here

INGREDIENTS

1/3 cup Pecans ; chopped
3 tablespoons Parmesan cheese ; grated
1 tablespoon Dijon mustard
1 teaspoon Worcestershire Sauce
2 pound Pork Tenderloin
2 cups Port or Marsala Wine
1 cup Figs ; dried or snipped, (or 6-oz)
2 tablespoons Brown sugar
1/2 Bay leaf
Dried golden figs
2 cloves Garlic

INSTRUCTIONS

Preheat oven to 325'

In a bowl, combine pecans, parmesan, mustard, and worcestershire sauce.

Spread pecan mixture on roast. Place on a rack in a shallow roasting pan.

Roast for 1 1/4 to 1 1/2 hours or until the thermometer reads 155'. Take out and cover with foil and let stand 15 minutes.

For sauce, in a saucepan, stir together wine, snipped figs, brown sugar, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered 10 to 15 minutes or until mixture has reduced to 2 1/4 cups. Remove the Bay Leaf.

Transfer mixture to a blender container or food processor bowl. Blend or process until nearly smooth. Pass mixture through mesh strainer over a bowl, pressing solids to release juices. Discard solids.

Return sauce to saucepan; gently reheat just before serving.

Pass sauce with meat. Garnish with additional figs.

NOTES

Alert editor

Pecan Parmesan Pork Roast with Port Wine Sauce

1/3 cup Pecans chopped
3 tablespoons Parmesan cheese grated
1 tablespoon Dijon mustard
1 teaspoon Worcestershire Sauce
2 pound Pork Tenderloin
2 cups Port or Marsala Wine
1 cup Figs dried or snipped, (or 6-oz)
2 tablespoons Brown sugar
1/2 Bay leaf
 Dried golden figs
2 cloves Garlic

Preheat oven to 325'
In a bowl, combine pecans, parmesan, mustard, and worcestershire sauce.
Spread pecan mixture on roast.  Place on a rack in a shallow roasting pan.  
Roast for 1 1/4 to 1 1/2 hours or until the thermometer reads 155'.  Take out and cover with foil and let stand 15 minutes.
For sauce, in a saucepan, stir together wine, snipped figs, brown sugar, and bay leaf.  Bring to boiling; reduce heat.  Simmer, uncovered 10 to 15 minutes or until mixture has reduced to 2 1/4 cups.  Remove the Bay Leaf.
Transfer mixture to a blender container or food processor bowl.  Blend or process until nearly smooth.  Pass mixture through mesh strainer over a bowl, pressing solids to release juices.  Discard solids.  
Return sauce to saucepan; gently reheat just before serving. 
Pass sauce with meat.  Garnish with additional figs.

Add Photo

Christy

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (157g)
Recipe Makes: 8 Servings

Calories: 221
Calories from Fat: 69 (31%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.7g
Cholesterol 74.2mg		23 %
Sodium 98.6mg		3 %
Potassium 553mg		15 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 12.1g
Protein 24.4g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 221

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe