Pork Tenderloin With Glaze And Pecans

• 5-7 lb Lean Pork Tenderloin
• 1 cup brown sugar
• 1/3 cup old fashioned maple syrup
• 2 cloves garlic, chopped fineley
• 12 oz bag of crushed pecans
• Fresh basil

1. Rub meat with 1 crushed garlic clove, which has been sauteed in olive oil until golden brown, and fresh basil. Salt, pepper meat, then saute garlic in olive oil and butter mixture until golden brown, then add meat and saute until it is good and brown all over. (About ten minutes)
2. Remove meat from pan, save juices.
3. Let meat cool.
4. Take mixture of syrup, sugar and pecans and rub entire roast. Then use the rest of pecans to the meat.
5. Place in oven at 350 for two hours, basting occasionally.
6. Reserve juices for gravy.
7. Serve with mashed potatoes and fresh green beans with hot rolls. Yummm
8. Add some canned milk and a little Wondra to juices to get a wonderful gravy.
9. Serve with Mashed Potatoes and a Fresh Veggie, such as asparagus. Add hot rolls. Yum!

tenderloin, brown sugar, maple syrup, garlic, pecans, fresh basil

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-glaze-and-pecans-1215716 (may not work)