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Publix Aprons Recipes

Pecan-Roasted Pork Tenderloin, Georgia Chutney, Green Beans and Potatoes

Total Time - 45 minutes / Makes 6 Servings

Cooking Sequence

  • Start water for beans; prepare pork and begin to bake - 15 minutes
  • Prepare chutney (use clean knife and cutting board); begin to simmer - 5 minutes
  • Complete beans and pork; serve - 25 minutes

Pecan Roasted Pork Tenderloin, Georgia Chutney, Green Beans and Potatoes

Pecan-Roasted Pork Tenderloin

Ingredients
1/2 cup pecan pieces
1/2 cup French-fried onions
1 tablespoon light brown sugar
2 pork tenderloins (about 2 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
olive oil cooking spray

Steps

1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped. Place mixture on plate (may be paper).
2. Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloins with cooking spray (wash hands and cutting board). Bake 25–30 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Let pork stand 5 minutes; then cut into 1-inch-thick slices. Top with Georgia Chutney (recipe below) and serve.

CALORIES (per 1/6 recipe) 280kcal; FAT 15g; CHOL 100mg;
SODIUM 300mg; CARB 5g; FIBER 1g; PROTEIN 33g;
VIT A 0%; VIT C 2%; CALC 2%; IRON 10%

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Georgia Chutney

Ingredients
2 cups frozen sliced peaches
1 cup sweet Vidalia onions/peppers relish
2 teaspoons light brown sugar

Steps

1. Cut peaches into bite-size pieces; combine with remaining ingredients in medium saucepan.
2. Cover and bring to a boil on medium-low; cook 20–25 minutes, stirring occasionally, or until thickened. Serve over pork slices.

CALORIES (per 1/6 recipe) 60kcal; FAT 0g; CHOL 0mg;
SODIUM 0mg; CARB 16g; FIBER 1g; PROTEIN 1g;
VIT A 15%; VIT C 140%; CALC 0%; IRON 2%

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Green Beans and Potatoes

Ingredients
1 (9-ounce) box frozen cut green beans
1 (20-ounce) package refrigerated red potato wedges
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons garlic butter
2 tablespoons dried parsley

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high.
2. Stir beans, potatoes, salt, and pepper into boiling water; cover and return to boil.
3. Reduce heat to medium-high; cook 6–8 minutes, stirring occasionally, or until desired tenderness.
4. Drain beans and potatoes; return saucepan to stovetop. Add butter and parsley, stirring until butter melts, using only residual heat. Add beans and potatoes; toss to coat and serve.

CALORIES (per 1/6 recipe) 120kcal; FAT 6g; CHOL 10mg;
SODIUM 590mg; CARB 14g; FIBER 3g; PROTEIN 3g;
VIT A 8%; VIT C 10%; CALC 2%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Dairy
Add to your grocery list 3 tbsp garlic butter
Add to your grocery list 1 (20-oz) package refrigerated red potato wedges

Deli
Add to your grocery list 1 cup sweet Vidalia onions/peppers relish

Dry Grocery
Add to your grocery list 1/2 cup French-fried onions
Add to your grocery list 1 tbsp + 2 tsp light brown sugar
Add to your grocery list olive oil cooking spray
Add to your grocery list 2 tbsp parsley flakes
Add to your grocery list 1/2 cup pecan pieces
Add to your grocery list 1/2 tsp seasoned salt

Frozen
Add to your grocery list 1 (9-oz) box cut green beans
Add to your grocery list 2 cups sliced peaches

Meat
Add to your grocery list 2 pork tenderloins (2 lb)

Suggested Items
Add to your grocery list pecan pie
Add to your grocery list buttermilk biscuits
Add to your grocery list sliced tomatoes

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Utensils & Cookware

  • large saucepan with lid
  • medium saucepan with lid
  • food processor
  • baking sheet, colander 
  • cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils  
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Aprons Advice

Did you know Vidalia onions are grown in twenty Georgia counties? Only onions grown in those counties can truly be called Vidalia.
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Recipe Version pork0015