Maple-Pecan Crusted Pork with fixings & Ginger Stack dessert

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The inspiration for this Sunday Roast was Maple-Pecan Crusted Chicken but I really thought it sounded better for pork and – voila – pork tenderloin was on sale.
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Pork tenderloin crusted with chopped pecans and panko mixed with real maple syrup and freshly ground pepper – I meant to use the mayonnaise but totally forgot… I don’t think it is necessary.
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Pork roasted at 350-degrees for approximately 60-minutes until the internal temp reached 140-degrees – rested for 15 minutes before carving.
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Fresh asparagus spears covered with water, brought to a hard boil and then removed from heat and let sit for 5-minutes before draining.  Returned the skillet to med-high heat and pan roasted the asparagus with a touch of olive oil and finished with a sprinkling of Montreal Steak seasoning
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Plated with fresh made mashed potatoes and my Heart’s brown gravy – the crust was delicious and pork moist and tender. My Heart used some finely chopped pecans and a little maple syrup, along with the usual Bisto & red wine, for the gravy so there was a similar sweetness.
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Dessert was scrumptious. Anna’s Cookies: Ginger Things layered with Bailey’s Whipped Cream (heavy cream whipped with Bailey’s Irish Cream liqueur)  topped with a chocolate covered espresso bean and finely chopped candied ginger.  Surprisingly light and a huge hit!!

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