Break the monotony of boring weeknight dinners and serve up my Peppered Pork Tenderloin with a Sweet Chili Pecan Fruit sauce. Your family will be glad you did!
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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 Tenderloin delicious, but it’s also 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 I need to make Peppered Pork Tenderloin?
Let’s start by gathering the ingredients we need to make my Peppered Pork Tenderloin with a Sweet Chili Pecan Fruit Sauce. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a sweet chili pecan fruit sauce?
- Toast pecans in a hot saute pan and set aside. (don’t let them burn). You can also do this in a 350 degree oven for 5-7 minutes.
- In a small saucepan over medium heat add butter and allow to melt.
- Add pineapple and cook for 1 -2 minutes.
- Add the cranberries, tangerine segments, zest and sweet chili sauce to the pan with the pineapple. Bring the mixture to a quick boil and remove from heat.
- Add in the pecans and mix well. Set aside until needed. (can be served at room temperature)
How do I prepare the Peppered Pork Tenderloin?
- Cut the pork tenderloin in half and season liberally with sea salt, black pepper and cajun seasoning and allow to sit for 5-10 minutes. (while you make the fruit sauce)
- Lightly coat pork with flour
- Heat a large saute pan over medium heat, add olive oil as needed and place both pieces of pork into pan. Do not disturb them for 4-5 minutes
- turn the pork over and allow other side to cook for about 4-5 minutes. Sear any ends that may not have gotten cooked.
- Continue cooking the pork tenderloin 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 for well-done pork. If you prefer medium to medium-well pork, the internal temp should be 155 -160 degrees.
Let the fully cooked pork tenderloins rest for 7-10 minutes before slicing to allow the juice to flow back into the meat.
Slice the Peppered Pork Tenderloin and serve with the Sweet Chili Pecan Fruit Sauce.
What is Fusion Style Cooking?
Fusion-Style cooking borrows different components from ethnic cuisines and blends them together. This dish takes a typical American dish and adds in an Island/Asian component with sweet chili sauce and fruit.
You have that tender, moist, flavorful pork tenderloin, well seasoned and seared, definitely American. Then add pineapple, tangerines and sweet chili sauce for the Island/Asian influence. Finishing with two All-American ingredients cranberries and pecans.
The end result of this fusion is an incredibly flavorful dish that takes about 30 minutes to prepare. I promise it will definitely impress your family and friends.
More Pork Recipes You’ll Love!
- Oven Roasted Rack of Pork
- Stuffed Pork Tenderloin
- Coffee Dry Rub Pork Chops
- Pan Seared Pork Tenderloin
Peppered Pork Tenderloin with a Pecan-Chili Fruit Sauce
Ingredients
- 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
- ½ cup diced pineapple
- ½ cup cranberries
- 1 small tangerine peel and use segments
- 1 teaspoon tangerine zest
- ½ cup pecans toasted in skillet or oven
- 1 cup sweet chili sauce more if you like
- 1 tablespoon chopped cilantro or parsley
Instructions
- cut pork tenderloin 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 with flour.
- Heat a large saute pan over medium heat, add olive oil as needed and place both pieces of pork 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 tenderloin 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.
Helene says
Although I had a light dinner earlier, I think I am hungry again! That looks absolutely gorgeous and I bet it’s also delicious. I love this chili but fruity sauce combination.
Elaine says
I have a pork loin sitting in my freezer right now! Pork is my favorite meat, and luckily my husband loves it too. We will be giving this recipe a try in the very near future!
Tonya Tardiff says
Potk loin has been my favorite recently, and the sauce sounds divine! Can’t wait to make it!
Christa says
The flavor combination of the pecan fruit sauce looks incredible! And I love that the recipe can be made quickly. I hate sacrificing a good meal during a busy weeknight.
Wendy says
That definitely looks mouthwatering! Argh! I wanna cook it. I’m saving this for later.
Ria Parikh says
Wow, this is an interesting combo of pork with fruits – didn’t think that they could be paired so beautifully together. Also, I am amazed at how time efficient this recipe is.
Stephanie says
I have a pork loin in the freezer I’ve been trying to figure out what to do with, and now I know! Pineapple is my favorite fruit so I’ll eat almost anything with that on it.
April Marquardt says
This looks so darn delicious! I need to make this for my family as soon as possible. They would love it!
Jessica Hughes says
I love a good pork loin but sometimes I get bored with the recipes I use. This would definitely shake things up, the pecan chili fruit sauce is such a unique blend of ingredients but it sure does look amazing.
Kristine Nicole Alessandra says
This looks easy to prepare! The sauce is something I haven’t tried before and it does sound like a perfect compliment to the pork loin. I am adding this to our menu plan next week. I am positive this is going to be another family favorite.
Kate Loves Travel says
Wow, this sounds really tasty… and easy to make too! I like the idea of pork with fruit…
lau says
this post made me hungry lol! I still have to think about what to cook for tomorrow’s lunch at work
GiGi Eats says
What an interesting combo!! I always thought it weird that pork pairs so well with fruit, but I mean… Because I see so many recipes for it, I guess it’s good!!
JC Marc says
You are a lifesaver, Chef Dennis. I am always looking for quick and delicious this time of year. And, I am making this for my family this weekend, and maybe one or two more times before the holiday season ends. Thank you so much for sharing such an elegant, yet simple dish.
Chef Dennis Littley says
It was really easy to make and can easily be adapted to other ingredients! Have fun with the recipe and enjoy my friend!
Cher says
I have this one printed and ready to try out! This would go over very well in our house – I am always looking for new ways to change up tenderloin and this looks like it would hit the spot. Thank you!
Chef Dennis Littley says
I hope you like it as much as we did Cher!