Pecan-Coated Roast Pork Loin with Baked Peaches

Directions

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.

Slather the paste over the pork loin, cover with plastic wrap and refrigerate it overnight.

Preheat oven to 400℉ (200℃). 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℉ (180℃).

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.