Ingredients
4 lb boneless loin of pork
1/4 cup olive oil
2 tsp powered sage
1 tsp garlic, minced
1 salt and pepper to taste
3 tbsp dark brown sugar, packed
1/4 lb peacan halves, finely chop
8 canned, freestone peach halves
1 freshly ground nutmeg
Directions
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%)
Source: A Kwanzaa Keepsake Miami Herald 12/21/95 from Pooh's Recipe
dbase (lisa_pooh@delphi.com)
Servings: 6 servings
Pecan-Coated Roast Pork Loin With Baked Peach Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Nut; Peach; Pecan
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, at least as far into history as ancient Egypt, and potentially, even further back. In practice though, these, early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef tells us how the Roman chefs were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens such as basil, rue and dill. Closer to modern times, there were some books which were published in the 14th Century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as basil and rosemary. These new foods and tastes created an explosion in cookery books, most of which are kept safe in private cookery archives. By the arrival of the 1900s, cookery publications were greatly in demand mostly as a result of more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pecan Coated Roast Pork Loin With Baked Peach recipe.
