• 8/22 Eat A Peach Day - 1

    From Dave Drum@1:3634/12 to All on Wed Aug 21 15:36:00 2024
    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

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