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This is a wonderful recipe...so much so that I plan to try the pecan & french fried onion coating on other cuts of meat & fish (chicken, salmon)...so many possibilities and you could alter the chutney by using apples instead of peaches -- endless combinations. I got this recipe from a friend recently and searched before posting it and saw where you had already published it -- thanks for sharing this (and saving me the trouble of typing it - LOL). This one is a keeper...complex flavors but it takes only 5 minutes to prepare the meat and just 20 for the chutney topping. REALLY EXCELLENT RECIPE!!!!

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Epi Curious January 10, 2011
Pecan-Roasted Pork