Quick and easy to make my Peppered Pork Loin will bring smiles to your dinner table. Take a break from weeknight monotony with this delicious dish!
Wouldn’t my peppered pork loin with a sweet chili pecan fruit sauce make a delicious dinner tonight?
You can make this delicious dinner in 30 minutes!
Dinner shouldn’t take you all night to make and shouldn’t cause you added stress. It’s a time to relax and celebrate the day by sharing a meal with your family and friends
Not only is my Peppered Pork Loin delicious, it’s easy to make and can be on your table in about 30 minutes. And my Sweet Chili-Pecan Fruit Sauce just adds another layer of deliciousness to this perfect pork loin recipe.
What Ingredients do you need to make a Peppered Pork Loin?
Let’s get our ingredients together (aka mise en place) for our Peppered Pork Loin. In chef speak this is called the mise en place (everything in its place). This recipe will also work amazingly well with chicken or fish.
What is Fusion Style Cooking?
I’ve never thought of myself as a fusion style chef, borrowing different components from ethnic cuisines and blending them together. But this dish bears a strong resemblance to an Americana meets Asian dish. You have that tender, moist, flavorful pork loin, well seasoned and seared. Then add in a tropical sauce of pineapple, tangerines and sweet chili sauce with cranberries thrown in for good measure (and color). And let’s not forget the pecans….sigh, I do love pecans and they add another level of flavor and texture to the dish.
It was simply amazing, and I will be repeating this topping with seafood soon!
If you love a good pork recipe make sure to check out these recipes
- Oven Roasted Rack of Pork
- Stuffed Pork Tenderloin
- Coffee Dry Rub Pork Chops
- Pan Seared Pork Tenderloin
Peppered Pork Loin with a Pecan-Chili Fruit Sauce
- 2 lbs 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 small tangerine peel and use segments
- 1 teaspoon tangerine zest
- 1/2 cup pecans toasted in skillet or oven
- 1 cup sweet chili sauce more if you like
- 1 tablespoon chopped cilantro or parsley
- cut pork loin in half and season liberally with sea salt, black pepper and cajun seasoning. Set aside until needed.
- toast pecans in a hot saute pan and set aside
- in a small saucepan over medium heat add butter and allow to melt.
- add pineapple and cook for 1 -2 minutes.
- add cranberries, tangerine segments, zest and sweet chili sauce. Bring to quick boil and remove from heat.
- Add in Pecans, mix well. Set aside until needed. (can be cold or at room temperature)
- lightly coat pork loin with flour.
- 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
- turn pork over and allow other side to cook for about 4-5 minutes. Sear any ends that may not have gotten cooked.
- 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.
- The internal temperature of the pork should be 165 degrees or less if you like medium well pork.
- Slice into medallions after allowing the pork to rest for 10 minutes, or serve whole with the fruit sauce and your favorite side dishes.