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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pecan-Coated Roast Pork Loin w/Baked Peaches   
    Categories: Pork, Fruits, Nuts   
         Yield: 6 Servings   
       
         4 lb Boneless loin of pork   
       1/4 c  Olive oil   
         2 ts Powered sage   
         1 ts Garlic; minced   
              Salt and pepper   
         3 tb Dark brown sugar; packed   
       1/4 lb Pecan halves; finely chop   
         8    Canned, peach halves   
              Fresh 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.   
        
     Set oven @ 400ºF/205ºC.   
        
     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 350ºF/175ºC.   
        
     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 mins,   
     remove foil and continue to roast until the pork is done,   
     about 20 minutes more.   
        
     Source: A Kwanzaa Keepsake Miami Herald 12/21/95   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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