Pecan Encrusted Pork Loin with Cranberry Orange Glaze

Prep Time 30 min
Cook Time 50 Min
Servings 8
Difficulty Moderate

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1/2 cup orange juice concentrate
  • 1/4 cup water
  • 1 cinnamon stick
  • 2 tbsps. brown sugar
  • 1 cup all-purpose flour
  • 2 tsps. salt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups crushed pecans
  • 2 to 2 1/2 lbs. pork loin roast
  • 1/3 cup Crisco® Pure Vegetable Oil

Directions

  • Step 1

    COMBINE cranberries, orange juice, water, cinnamon stick and brown sugar in medium saucepan over medium-high heat. Cook until cranberries pop and become soft, adding more water if mixture becomes too thick. Remove from heat. Discard cinnamon stick. Mash cranberries using a potato masher. Let cool slightly.

  • Step 2

    MIX flour and salt in small bowl; sprinkle evenly into large shallow dish or pan. Whisk together eggs and buttermilk in large bowl. Spread pecans in separate large shallow dish or pan. Roll pork loin in flour mixture, shaking off excess. Coat with buttermilk mixture. Roll in crushed pecans, coating well.

  • Step 3

    HEAT oven to 325°F. Heat oil in large skillet over medium-high heat. Add pork. Brown quickly on all sides, being careful not to displace too many pecans. Place browned pork in a baking dish. Pour sauce evenly over top. Cover with foil.

  • Step 4

    BAKE 40 to 50 minutes, or until meat reaches an internal temperature of 155°F. Remove from oven, uncover and allow to rest 10 minutes before serving.

Serving size
(1/8 of recipe)

  • Calories 490
  • Calories from Fat260g
  • Total Fat 29g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 670mg
  • Potassium 0mg
  • Total Carbohydrates 31g
  • Dietary Fiber 4g
  • Sugars 14g
  • Protein 28g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet