| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Pork, Holiday, Kwanzaa |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless loin of pork |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Powered sage |
| 1 |
ts |
Garlic; minced |
|
|
Salt and pepper to taste |
| 3 |
tb |
Dark brown sugar; packed |
| 1/4 |
lb |
Peacan halves; finely chop |
| 8 |
|
Canned, freestone peach halves |
|
|
Freshly ground nutmeg |
INSTRUCTIONS
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. Preheat oven to
400 degrees. 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 degrees. 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.
Nutritional info per serving: 647 cal; 52g pro, 44g carb, 30g fat (42%)
Source: A Kwanzaa Keepsake Miami Herald 12/21/95 from Pooh's Recipe dbase
(lisa_pooh@delphi.com)
Posted to MM-Recipes Digest V3 #190
Date: Sun, 7 Jul 1996 12:23:00 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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