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Chudda's Cuisine/Lounge
Jun 07, 2016
7 Comments

BRAZILIAN FLAIR PORK LOIN WITH AÇAI SAUCE

Brazilian flair pork loin with açai sauce covered with toasted pecans is moist and juicy inside and the outside is crispy and flavorful. It’s a perfect meat for weekdays.

BRAZILIAN FLAIR PORK LOIN WITH AÇAI SAUCE

I know that a lot of people avoid eating pork because they think it’s a dry meat. I don’t believe that!! I believe that whoever cooks the pork  makes it dry or super moist and tender meat to eat. We have been making this recipe for months for so many reasons. First of all, it’s so easy to make. It’s super flavorful and as I said before it’s super moist. Second of all, we make a quick salad or cook some asparagus or any side that is quick and goes perfectly with this pork loin.

Pecans are one of our favorite nuts and we love that we can taste the crunchiness in every bite of the pork. We had some acai sauce leftover from the Brazilian Flair Açai Cheesecake, remember it?! We drizzled some on top and it was a perfect addition to the dish. It wasn’t too sweet!

You can make this pork on the grill or in the oven. We have been making it in oven because of the weather, but we can’t wait to give to this pork a charcoal flavor. Yummy!! We love the charcoal smell and flavor. In summer we grill everything almost everyday. Enjoy this delicious pork!

BRAZILIAN FLAIR PORK LOIN WITH AÇAI SAUCE

Link of the day…

We love cheese and we have some posts (here, here, here)! When I read this article “America’s ultimate cheese destinations” I got so excited to see that Beecher’s Homemade Cheese from Seattle was featured there. Marilyn took me there when I first moved to Seattle almost 5 years ago. It’s such cool place to visit and also you can watch them making the cheese.

BRAZILIAN FLAIR PORK LOIN WITH AÇAI SAUCE
 
Ingredients
  • 2 lb. pork tenderloin, cleaned
  • Olive oil
  • 4 T. Mustard powder
  • 2 T. Smoked paprika
  • 2 T. Onion powder
  • 2 T. Garlic powder
  • 2 T. Dried Oregano
  • 3 tsp. Kosher salt
  • 3 tsp. Black pepper
  • 2 c. Chopped pecans
  • Açai sauce
Instructions
  1. Preheat oven to 375F.
  2. Prepare a baking sheet covered with foil.
  3. Dry tenderloin well and set aside.
  4. Combine all spices well.
  5. Rub the pork generously with the spice mixture.
  6. In a food processor, add pecans and process until fine enough to coat the pork.
  7. Drizzle the rubbed pork with olive oil.
  8. Press pecan pieces generously onto the pork all over until covered.
  9. Place pork on baking sheet and cook until temperature reaches 145F, turning the pork halfway through to cook and brown evenly.
  10. Let rest 10 minutes before slicing.

Beijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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7 comentários
  1. Amanda Mason - 14/06/2016 - 00h02

    This looks absolutely amazing!! The crusted pecan aspect looks amazing…especially with that acai sauce! Excellent recipe!!

  2. Brian Jones - 14/06/2016 - 02h11

    What a great looking piece of pork, that coating looks divine and that sauce looks delightful, a bit of sweetness with pork really makes it sing.

  3. Natalie Tamara - 14/06/2016 - 04h55

    What a fantastic idea – I would never have thought to use acai in a savoury dish! I noticed you used acai pulp in the sauce, do you think it would be possible to use the powder at all? (Since I have some of that in my cupboard but I’m not sure where I’d get the pulp from in the UK)

  4. Diana - 14/06/2016 - 05h45

    I have never tried an acai sauce, but will have to check it out as it sounds very interesting

  5. shelby - 14/06/2016 - 07h17

    This is different to me but looks and sounds delicious! It also looks very easy to do. Thanks for sharing!

  6. Roxy - 26/06/2016 - 23h57

    Can you verify the amounts of the herbs in the dry rub?
    4 T. Mustard powder
    2 T. Smoked paprika
    2 T. Onion powder
    2 T. Garlic powder
    2 T. Dried Oregano
    3 tsp. Kosher salt
    3 tsp. Black pepper

    That’s almost a cup of herb/seasoning!

    And then 2 cups of pecans? It all goes on A 2LB pork tenderloin. The numbers sound off. The picture looks great, however and I would like to make it!

    • Hi Roxy!

      I know it sounds like a lot of seasoning! Most tenderloins end up being more than 1 lb. a piece. So I always make a little more seasoning to cover the extra meat. You would be surprised how much seasoning you need to cover the meat. You can always keep the extra for use later. We do this all the time. As far as the nuts go, once you process the nuts, it takes a lot to actually press onto the meat to cover it well. I found that just rolling the meat over the nuts doesn’t work. You really need to press the nuts into the meat firmly to get a good crust. You will have nuts leftover as you press it into the meat. So, I processed more nuts than most. We all have different tastes when it comes to spices etc., so let me know if you have any other questions. I really appreciate your questions. Please try the recipe and let us know how it turned out!

      Beijos and Tchau!
      Marilyn Chudda

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