Pecan Crusted Pork with Orange-Maple Glaze

1 pork tenderloin (about 1 1/2 lb.)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 Tbsp. pure maple syrup
1 C. pecan pieces, finely chopped
2 Tbsp. vegetable oil
2 oranges (1 juiced; 1 cut in wedges)
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper

Trim pork, then cut into 1/2 in. thick slices. Flatten slices with palm of hand; season with salt and pepper.
Place 3 Tbsp. syrup in a dish; pace pecans in second dish. In a 12 in. skillet, heat oil over medium heat. Coat pork in syrup, then press in pecans. Place pork in skillet in single layer; top with remaining pecans and syrup from dishes. Cook 3-4 min. on each side, just until slight pink remains in center. Remove from skillet.

Stir orange juice, remaining Tbsp. of syrup, cumin, and cayenne into skillet. Cook, uncovered, 1-2 min. until slightly thickened. Pour over pork. Serve with orange wedges.