Jamaican Praline Pork

The Art Institute of Charlotte Senior chef Natasha Francis

Praline Pecans

1 hour

45 minutes


1 cup Praline Pecans, finely ground
2 lbs. pork tenderloin
¼ cup jerk seasoning
3 tbsp. breadcrumbs
1 egg
3 tbsp. oil

4 medium redskin potatoes
1 large sweet potato
1 tbsp. oil
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
1 tsp. cinnamon
2 tbsp. brown sugar
2 tsp. vanilla

Pepper Sauce
1 cup beef stock
1 cup brandy
2 tsp. red pepper flakes
1 cup heavy cream

Heat oven to 350°. Mix ground pecans and breadcrumbs set aside. Trim fat from pork loin season with jerk seasoning. Place egg in a whip with a whisk roll pork in egg then in pecan mixture heat oil in large frying pan sear pork on all sides finish cooking in oven until pork reaches 160° about 35 minutes

Keep oven at 350°. Wash and cut redskin potatoes into chunks. Season with salt, pepper, garlic, and oil. Place on baking sheet and bake 30 minutes or until tender. Peel, wash, and cut the sweet potato into chunks and season with cinnamon, brown sugar, and vanilla. Place on a separate baking sheet and bake 30 minutes or until tender.

Pepper Sauce
In medium saucepan, add stock, brandy, and pepper flakes. Reduce by half and heavy cream reduce until completely coated.

Tags: Art Institute, cinnamon, fall recipe, garlic, jerk seasoning, praline pecans, recipe, sweet potato, vanilla

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