Pecan-Coated Roast Pork Loin with Baked Peaches
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork loin
boneless |
|
| ¼ | cup |
olive oil
|
|
| 2 | teaspoons |
sage
powdered |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 3 | tablespoons |
brown sugar
dark, packed |
|
| ¼ | pound |
pecan halves
chopped |
|
| 8 | each |
cling peach halves
canned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork loin
boneless |
|
| 59 | ml |
olive oil
|
|
| 1E+1 | ml |
sage
powdered |
*
|
| 5 | ml |
garlic
minced |
|
| 45 | ml |
brown sugar
dark, packed |
|
| 113.4 | g |
pecan halves
chopped |
|
| 8 | each |
cling peach halves
canned |
* |
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.
