Title: Pecan-coated roast loin of pork with baked pe
 Categories: Meats, Pork, Holiday, Kwanzaa
      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 to taste
      3 tb Dark brown sugar; packed
    1/4 lb Peacan halves; finely chop
      8    Canned, freestone peach
           -halves
           Freshly 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. 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%)