Pecan-coated roast pork loin with baked peach Recipe

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Pecan-coated roast pork loin with baked peach

Artist:	_	Yield:	6
Categories:	Baked, Christmas, Meats, Pork	Rating:	0
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Ingredients:

4	lbs	Boneless loin of pork
1/4	cup	Olive oil
2	tsp	Powered sage
1	tsp	Garlic, minced
		Salt and pepper to taste
3	tbsp	Dark brown sugar, packed
1/4	lbs	Peacan halves, finely chop
8		Canned, freestone peach
		-halves
		Freshly ground nutmeg

Procedures:

1	Rub the pork throughly with olive oil.
2	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.
3	(you may have to add a drizzle of olive oil to get it started).
4	Slather the paste over the pork loin, cover with plastic wrap and refrigerate it overnight.
5	Preheat oven to 400 degrees.
6	Roll the pork loin in the chopped pecans and place it in a roasting pan.
7	Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so that they won"t char.
8	Roast for 30 minutes; then lower the heat to 350 degrees.
9	After 30 more minutes, place the peach halves around it in the bottom of the roasting pan.
10	Sprinkle with remaining brown sugar and a grinding of nutmeg.
11	After 20 more minutes, remove foil and continue to roast until the pork is done, about 20 minutes more.
12	Nutritional info per serving: 647 cal; 52g pro, 44g carb, 30g fat (42%)