Pecan-Encrusted Pork with Peaches

Ingredients

• 1 tsp pepper black
• 1 Tbsp brown sugar 
• 2 cloves garlic minced
• 1 Tbsp honey 
• 2 tsp olive oil divided
• 2 medium onions coarsely chopped
• 30 oz peach in syrup light drained canned
• 1 cup planters pecan pieces finely chopped
• 1 lb pork tenderloin boneless trimmed
• 1 tsp salt 
• 2 Tbsp tarragon leaves dried

Equipment

• food processor
• oven
• baking pan
• aluminum foil

Directions

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