Honey Pecan Pork Loin Recipe

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Honey Pecan Pork Loin

Nancy Campbell


May substitute chicken.
Serve with fresh baked sweet potatees and buttered broccoli.

pinch tips: Flour, Eggs & Breading Techniques


1 1/4 lb
boneless pork loin, pounded thin
1/2 c
all-purpose flour for coating
salt & pepper to taste
2 Tbsp
1/4 c
1/2 c
white wine
1/4 c
chopped pecans
2 Tbsp
soy sauce

Directions Step-By-Step

In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in floour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown on both sides. Transfer to a warm plate.
Combine wine, honey and soy sauce. Deglaze pan with wine mixture. Add pecans. Heat through, stirring constantly while sauce thickens.
Pour sauce over cutlets. Bake in 350 degree oven until reaches safe temp for pork and pecans are toasted.

About this Recipe

Course/Dish: Pork