Subj : 8/22 Eat A Peach Day - 1
To   : All
From : Dave Drum
Date : Wed Aug 21 2024 03:36 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan-Coated Roast Pork Loin w/Baked Peaches
 Categories: Pork, Fruits, Nuts
      Yield: 6 Servings
 
      4 lb Boneless loin of pork
    1/4 c  Olive oil
      2 ts Powered sage
      1 ts Garlic; minced
           Salt and pepper
      3 tb Dark brown sugar; packed
    1/4 lb Pecan halves; finely chop
      8    Canned, peach halves
           Fresh ground nutmeg
 
  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.
  
  Set oven @ 400ºF/205ºC.
  
  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 350ºF/175ºC.
  
  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 mins,
  remove foil and continue to roast until the pork is done,
  about 20 minutes more.
  
  Source: A Kwanzaa Keepsake Miami Herald 12/21/95
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Spaghetti and Meatballs is American, not Italian.
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