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Dinner Details

Honey Pecan Pork Tenderloin with Cranberry Apple Sauce

Honey Pecan Pork Tenderloin with Cranberry Apple Sauce

Pork tenderloin marinated in garlic and honey, coated in a crunchy pecan crust and served with cranberry applesauce.

Medium Prep time: 45-50 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Line baking sheet with foil and spray with nonstick cooking spray. Massage bag to spread marinade over tenderloin. Using tongs place tenderloin on sheet.
3.Bake uncovered on lower rack for 15-20 min.
4.In saucepan over med-high heat, add sauce and a pinch of kosher salt and bring to a boil. Cover, reduce heat, simmer 20-25 min. while pork is cooking.
5.Into crumb mixture, add ¼ tsp. kosher salt, ½ Tbsp. olive oil and the pecans. Massage to combine.
6.Remove tenderloin from oven and carefully pack crumb mixture on top. Bake an additional 10-15 min. (internal temp. 145°F).
7.Let tenderloin rest 5-10 min. before cutting in ½ inch slices.
8.Remove Bay leaf from sauce. Serve warm sauce with sliced tenderloin.
** Tenderloin can be safely served lightly pink in the center.**

Medium Crock-Pot Instructions

Instant Pot
Thaw in the refrigerator.
1.Into crumb mixture, add 1/2 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloin.
2.Add sauce to Instant Pot and ½ cup of water to the sauce. Add crumb crusted pork tenderloin over top sauce into Instant Pot. Lock on the lid and making sure the pressure valve is set to seal.
3.Program to cook for 2 minutes under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 minutes, then quick-release any remaining pressure.
4.Meanwhile, in a small sauté pan over medium heat, toast pecans for 2-3 minutes or until nuts are golden brown.
5.Remove pork tenderloin from the pressure cooker and check internal temp. (internal temp. of 145°F. Cooking times may vary due to the size of the tenderloin). Let rest 5-10 minutes and slice into 1/2 inch slices. Serve topped with toasted pecans and cranberry apple sauce on the side.
** Tenderloin can be safely served lightly pink in the center.*

Large Prep time: 45-50 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Line baking sheet with foil and spray with nonstick cooking spray. Massage bag to spread marinade over tenderloins. Using tongs place tenderloins on sheet.
3.Bake uncovered on lower rack for 15-20 min.
4.In saucepan over med-high heat, add sauce and 1/8 tsp. kosher salt and bring to a boil. Cover, reduce heat, simmer 20-25 min. while pork is cooking.
5.Into crumb mixture, add ½ tsp. kosher salt, 1 Tbsp. olive oil and the pecans. Massage to combine.
6.Remove tenderloin from oven and carefully pack crumb mixture on top. Bake an additional 10-15 min. (internal temp. 145°F).
7.Let tenderloins rest 5-10 min. before cutting in ½ inch slices.
8.Remove Bay leaves from sauce. Serve warm sauce with sliced tenderloin.
** Tenderloin can be safely served lightly pink in the center.**

Large Crock-Pot Instructions

Instant Pot
Thaw in the refrigerator.
1.Into crumb mixture, add 1 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloin.
2.Add sauce to Instant Pot and ½ cup of water to the sauce. Add crumb crusted pork tenderloin over top sauce into Instant Pot. Lock on the lid and making sure the pressure valve is set to seal.
3.Program to cook for 2 minutes under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 minutes, then quick-release any remaining pressure.
4.Meanwhile, in a small sauté pan over medium heat, toast pecans for 2-3 minutes or until nuts are golden brown.
5.Remove pork tenderloin from the pressure cooker and check internal temp. (internal temp. of 145°F. Cooking times may vary due to the size of the tenderloin.) Let rest 5-10 minutes and slice into 1/2 inch slices. Serve topped with toasted pecans and cranberry apple sauce on the side.
** Tenderloin can be safely served lightly pink in the center.*

Serving Suggestion

Dream Dinners Roasted Root Vegetable Medley

Nutrition Facts
Serving size
5.3 oz pork & sauce
Amount per serving
Calories
523
% Daily Value*
Total Fat 19g
24%
Saturated Fat 6g
30%
Trans Fat <1g
Sodium 699mg
30%
Cholesterol 124mg
41%
Total Carbohydrates 50g
18%
Dietary Fiber 3g
11%
Total Sugars 45g
Includes 0g Added Sugars
Protein 46g
92%
Vitamin D 0mcg
Calcium 35mg
3%
Iron 2mg
11%
Potassium 1100mg
23%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Milk; Pecans; Wheat

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients: APPLE SLICES INDIVIDUALLY QUIC, HONEY PURE CLOVER GRADE A IN J, WATER, CRANBERRY DRIED SWEETENED (Cranberries, sugar, sunflower oil.), MUSTARD FRENCH WHOLE GRAIN/STONEGROUND (Water, mustard seeds, vinegar, salt ), VINEGAR APPLE CIDER 50 GRAIN (Apple Cider Vinegar, diluted with water to 5% acidity), SUGAR BROWN LIGHT CANE ( Sugar, Molasses ),(BUTTER SOLID UNSLTD PRINT [(Sweet Cream, Natural Flavoring)]), BREAD CRUMB JAPANESE PANKO TOA (Wheat Flour, Sugar, Yeast, Salt), GARLIC CHOPPED IN WATER ( (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)), SPICE PAPRIKA GROUND, SPICE ROSEMARY WH, SPICE PEPPER BLK TABLE GRND, SPICE BAY LEAVES WHOLE, SPICE THYME LEAVES WHOLE, ([PECAN PIECES FANCY MEDIUM RAW]), (PORK TENDERLOIN ALWAYS TENDER)

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.

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