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Ingredients
- 4 lb Boneless loin of pork
- 1/4 c. extra virgin olive oil
- 2 tsp powered sage
- 1 tsp garlic, chopped
- Â Â salt, thyme and pepper to taste
- 3 Tbsp. dark brown sugar, packed
- 1/4 lb pecan halves, finely minced
- 8 x freestone peach halves
- Â Â freshly grnd nutmeg
Directions
- Rub the pork thoroughly with extra virgin olive oil. Combine the sage, thyme, garlic, salt, pepper and 1 Tbsp. of the brown sugar in a food processor or possibly blender and pulse till you have a thick paste. (You may have to add in a drizzle of extra virgin olive oil to get it started). Slather the paste over the pork loin, cover with plastic wrap and chill it overnight.
- Preheat oven to 400F. Roll the pork loin in the minced 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 which they will not char. Roast for 30 min; then lower the heat to 350 . After 30 more min, 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 min, remove foil and continue to roast till the pork is done, about 20 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 697 | |
| Calories from Fat 482 | 69% |
| Total Fat 54.09g | 68% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 126mg | 5% |
| Potassium 797mg | 23% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.07g | 5% |
| Protein 42.89g | 69% |
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