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| PECAN ENCRUSTED TOP LOIN ROAST | |||||
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| 5 lb top loin roast (or pork
tenderloin)
2 cups pecans (crushed) 1 cup brown sugar 1/2 teaspoon allspice 1 bottle Blackberry Merlot 4 Granny Smith apples (cored and cut into wedges) 6 sweet plums (halved and stoned) salt and pepper Preheat the oven to 325 degrees. Rub the roast with salt and pepper. Place the roast on a roasting pan surrounded by the apples and plums. With the fat side up, pack the crushed pecans onto the top of the roast covering the top entirely. ( You can also use a pork tenderloin, just roll it in the pecans until covered and follow the remaining directions. ) Pour in the wine (withholding 2 cups for the plum sauce) and sprinkle the top of the roast and fruit with the brown sugar and allspice. Cover with foil tent sealing the edges and place in the oven. Roast for 3 hours. After 3 hours remove the foil and thoroughly baste the pecan crust. Place the roaster under the broiler for 5 minutes to brown the top of the roast. Allow the roast to rest for 15 minutes. Place the roast on a platter, slice to the middle and surround with the fruit. Serve with a warm plum sauce. Serves 8-10 |
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| E-Mail Me At
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[email protected]
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