FAMILY FEATURES – Seeking comfort from the cold in the form of a healthy meal is a perfect way to end a day with loved ones. In the winter months, when fresh temperatures cool you down to the bone, warming up with hearty dishes at the family table can bring everyone together.
Full of seasonal flavors with top-notch flavors, Pecan-Crusted Pork Tenderloin offers a delicious entree you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a staple at dinner thanks to a crispy pecan crust.
With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this Mac and cheese with pecan breadcrumbs is an extra creamy, creative twist on the kid-friendly classic. Pair this family favorite with the pork tenderloin for an easy everyday combination that the little ones can help in the kitchen by stirring the cheesy goodness together.
This family dinner is made possible with tasty pecans, which are among the lowest in carbohydrates and highest in fiber compared to other tree nuts, which helps you stay full longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per. 1-ounce serving with 12 grams “well” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients such as thiamine, zinc, copper and manganese – a mineral essential for metabolism and bone health – mean you can enjoy serving pecan-flavored dishes to your loved ones.
Visit americanpecan.com to find more inspiration for winter recipes in the evening.
Pork tenderloin with pecan
Total time: 35 minutes
1 pork tenderloin (approx. 1 1/2 pounds)
salt, to taste
pepper to taste
1/2 cup brown sugar, divided
2 tablespoons soy sauce, divided
2 teaspoons chopped garlic
1/2 cup pecan pieces
1/4 cup pineapple juice
2 tablespoons Dijon mustard
Preheat the oven to 400 degrees Fahrenheit and lightly grease a large baking tray. Season pork tenderloin with salt and pepper to taste; set aside.
In a small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and chopped garlic. Spread the mixture over the pork.
Press pecan pieces in brown sugar mixture onto pork. Bake without lid, 20 minutes.
In a medium saucepan over medium-high heat, combine the remaining brown sugar, the remaining soy sauce, pineapple juice and Dijon mustard. Bring the mixture to a boil; reduce to simmer 3-5 minutes and then remove from heat.
Cut pork into slices, sprinkle sauce over top and serve.
Mac and cheese with pecan breadcrumbs
Total time: 50 minutes
8 ounces of cavatappi pasta
1 tablespoon butter
1 block (8 ounces) cheddar cheese
1/2 cup raw pecan pieces
15 ounces partially skimmed ricotta cheese
4 tablespoons sour cream
1 teaspoon salt
1/4 teaspoon crushed pepper
1 large egg, lightly beaten
Preheat the oven to 375 degrees Fahrenheit.
In the salt boiling water, boil the pasta according to the instructions on the package. Drain, keep 1/2 cup pasta boiling water. Return the pasta to the pan and stir in the butter.
Use box grater, grate cheddar cheese.
Use a food processor to process 1/4 cup grated cheese with pecans for coarse breadcrumb consistency.
Add the remaining cheddar cheese, ricotta, sour cream, salt and pepper to hot pasta. Stir until thoroughly combined. Add eggs; touch. Add reserved pasta water to loosen the mixture; stir until smooth.
Pour into greased 9-inch square or round refractory dish and top evenly with pecan topping.
Bake for 30 minutes.