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 @ 400┬║F/205┬║C.
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┬║F/175┬║C.
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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... Spaghetti and Meatballs is American, not Italian.
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