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Pecan-Crusted Pork with Orange-Maple Glaze
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| 1 | pork tenderloin |
| 1/2 t | salt |
| 1/4 t | pepper |
| 4 T | pure maple syrup |
| 1 C | pecan pieces, finely chopped |
| 2 T | veg oil |
| 2 | oranges, 1 juiced, 1 cut in wedges |
| 1/4 t | ground cumin |
| 1/4 t | cayenne pepper |
Trim pork, then cut in 1/2" slices, season with salt and pepper. Place 3 T syrup in dish and pecans in separate dish. In skillet, heat oil over medium heat. Coat pork in syrup, then press in pecans. Place pork in skillet and top with remaining syrup and pecans. Cook 3-4 minutes each side, until pink in center. Remove from pan.
Stir in orange juice, remaining 1 T syrup, cumin and cayenne into pan. Cook uncovered 1-2 mins until slightly thickened. Pour over pork. Serve with orange wedges.
WW Points = 14
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