Pecan-Coated Roast Loin of Pork

Jessica B. Harris

Culinary Historian

"The traditional roast pork is given a Southern accent with a crust of well–seasoned crushed pecans. Thinly sliced pork loin with a slathering of chutney makes perfect sandwiches to take to work or school."—James Beard Award winner Jessica Harris


Pork Loin

  • 4 pounds boneless loin of pork
  • 1/4 cup olive oil
  • 1 tablespoon packed dark brown sugar
  • 2 teaspoons powdered sage
  • 1 teaspoon dried thyme
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper, to taste
  • 1/4 pound shelled pecan halves

Baked Peaches

  • 8 canned freestone peach halves (the number varies from can to can, regardless of weight, so check!)
  • 2 tablespoons packed dark brown sugar
  • Freshly grated nutmeg


Rub the pork loin with olive oil, making sure that it is well covered. Combine the brown sugar, sage, thyme, garlic, salt, and pepper in the bowl of 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 all over the pork loin, cover it with plastic wrap, and refrigerate it overnight.

Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed 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 they won't char.

Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After the roast has cooked for 1 hour, place the peach halves around it in the bottom of the roasting pan. Sprinkle the peaches with 2 tablespoons brown sugar and a grinding of nutmeg. When the roast is ready, they will be done.

After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot with baked peaches.

Reprinted with permission from A Kwanzaa Keepsake: Celebrating the Holiday with New Traditions and Feasts by Jessica B. Harris, © 1998 Fireside.


8 servings