Peppered Pork Loin With A Pecan-Chili Fruit Sauce Recipe


  • 1 in pork tenderloin seasoned and cut half
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper cracked is better
  • 1 teaspoon cajun seasonings or paprika if you don’t like heat
  • 1 tablespoon all purpose flour gluten free flour can be substituted
  • 1 tablespoon unsalted butter
  • 1/2 cup diced pineapple
  • 1/2 cup cranberries
  • 1 in small tangerine segments
  • 1 teaspoon tangerine zest
  • 1/ c cup toasted pecans
  • 1 cup sweet chili sauce more if you like
  • 1 tablespoon chopped cilantro or parsley


  1. cut pork loin in half and season liberally with sea salt, black pepper and cajun seasoning. Set aside until needed.
  2. toast pecans in a hot saute pan and set aside
  3. in a small saucepan over medium heat add butter and allow to melt.
  4. add pineapple and cook for 1 -2 minutes.
  5. add cranberries, tangerine segments, zest and sweet chili sauce. Bring to quick boil and remove from heat.
  6. Add in Pecans, mix well. Set aside until needed. (can be cold or at room temperature)
  7. lightly coat pork loin with flour.
  8. Heat a large saute pan over medium heat, add olive oil as needed and place both pieces of pork loin into pan. Do not disturb them for 4-5 minutes
  9. turn pork over and allow other side to cook for about 4-5 minutes. Sear any ends that may not have gotten cooked.
  10. Continue cooking pork loin in saute pan over medium low heat (adding a little more oil as needed) or in a preheated oven at 350 degrees for about 10 minutes.
  11. The internal temperature of the pork should be 165 degrees or less if you like medium well pork.
  12. Slice into medallions after allowing the pork to rest for 10 minutes, or serve whole with the fruit sauce and your favorite side dishes.


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