Pecan-Coated Roast Pork Loin with Baked Peaches
| Yield: | 6 Servings |
| Categories: | Kwanzaa, Holiday, Meats, Pork |
| 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 |
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