Try this Pecan-Coated Roast Pork Loin with Baked Peaches recipe, or contribute your own.
Suggest a better descriptionRub 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 wont 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 Poohs 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
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 6 | ||
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Calories: 673 | ||
Calories from Fat: 314 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 193.5mg | 60 % | |
Sodium 184.4mg | 6 % | |
Potassium 1348.7mg | 35 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 21.2g | ||
Protein 64.8g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 673
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