Pecan-Coated Roast Pork Loin with Baked Peaches

• 4 pounds pork loin boneless
• 1/4 cup olive oil
• 2 teaspoons sage powdered
• 1 teaspoon garlic minced
• 3 tablespoons brown sugar dark, packed
• 1/4 pound pecan halves chopped
• 8 each cling peach halves canned

1. Rub the pork throughly with olive oil.
2. 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.
3. Slather the paste over the pork loin, cover with plastic wrap and refrigerate it overnight.
4. Preheat oven to 400F (200C).
5. Roll the pork loin in the chopped pecans and place it in a roasting pan.
6. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so that they won't char.
7. Roast for 30 minutes; then lower the heat to 350F (180C).
8. After 30 more minutes, place the peach halves around it in the bottom of the roasting pan.
9. Sprinkle with remaining brown sugar and a grinding of nutmeg.
10. After 20 more minutes, remove foil and continue to roast until the pork is done, about 20 minutes more.

pork loin, olive oil, sage powdered, garlic, brown sugar, pecan

Taken from recipeland.com/recipe/v/pecan-coated-roast-pork-loin-ba-41196 (may not work)