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.
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!
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.
- 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
- Preheat oven to 375F.
- Prepare a baking sheet covered with foil.
- Dry tenderloin well and set aside.
- Combine all spices well.
- Rub the pork generously with the spice mixture.
- In a food processor, add pecans and process until fine enough to coat the pork.
- Drizzle the rubbed pork with olive oil.
- Press pecan pieces generously onto the pork all over until covered.
- Place pork on baking sheet and cook until temperature reaches 145F, turning the pork halfway through to cook and brown evenly.
- Let rest 10 minutes before slicing.
Beijos and Tchau!