Pecan-coated roast loin of pork with baked pe

Yield: 6 Servings

Measure Ingredient
4 pounds Boneless loin of pork
¼ cup Olive oil
2 teaspoons Powered sage
1 teaspoon Garlic; minced
Salt and pepper to taste
3 tablespoons Dark brown sugar; packed
¼ pounds Peacan halves; finely chop
8 Canned, freestone peach halves
Freshly ground nutmeg

Rub the pork throughly with olive oil. Combine the sage, thyme, garlic, salt, pepper and 1 tablespoon of the brown sugar in a food processor or blender and pulse until you have a thick paste. (You may have to add a drizzle of olive oil to get it started). Slather the paste over the pork loin, cover with plastic wrap and refrigerate it overnight. Preheat oven to 400 degrees. Roll the pork loin in the chopped pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so that they won't char. Roast for 30 minutes; then lower the heat to 350 degrees. After 30 more minutes, place the peach halves around it in the bottom of the roasting pan. Sprinkle with remaining brown sugar and a grinding of nutmeg. After 20 more minutes, remove foil and continue to roast until the pork is done, about 20 minutes more.

Nutritional info per serving: 647 cal; 52g pro, 44g carb, 30g fat (42%)

Source: A Kwanzaa Keepsake Miami Herald 12/21/95

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