Pecan-Encrusted Pork with Peaches

• 2 Tbsp. dried tarragon leaves
• 1 Tbsp. brown sugar
• 1 Tbsp. honey
• 2 cloves garlic, minced
• 2 tsp. olive oil, divided
• 1 tsp. salt
• 1 tsp. pepper
• 1 lb. boneless pork tenderloin, trimmed of any visible fat Safeway 1 lb For $3.99 thru 02/09
• 1 cup finely chopped PLANTERS Pecans
• 2 medium onions, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cans (15 oz. each) peach slices in light syrup, drained

1. Preheat oven to 400F.
2. Place tarragon, brown sugar, honey and garlic in food processor container; cover.
3. Process until mixture forms a thick paste.
4. Add 1 tsp.
5. of the oil; cover.
6. Process until well blended.
7. Mix in remaining 1 tsp.
8. oil if necessary for spreading consistency.
9. Sprinkle salt and pepper over pork.
10. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides.
11. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork.
12. Cover with additional foil.
13. Bake 1 hour or until pork is cooked through, removing foil from top of pork for last 10 min.
14. of baking time.

tarragon, brown sugar, honey, garlic, olive oil, salt, pepper, boneless pork tenderloin, pecans, onions, syrup

Taken from www.kraftrecipes.com/recipes/pecan-encrusted-pork-peaches-54544.aspx (may not work)