I realize that its been almost 2 weeks since Thanksgiving, but I feel like I’m still recovering! Anyone else? Maybe its because these few weeks between Thanksgiving and Christmas are the worst. My mental health cannot handle one more event being added to our calendar. I’m pretty sure I broke my daughter’s heart today when I told her I couldn’t go back to her school for the holiday lunch tomorrow, especially since I was there for breakfast today! There aren’t enough hours.
So of course the recipe I have for you today is one that takes almost 3 hours to make. BUT despite its long timeline, it is super simple to make. If you are hosting a holiday party or the big day meal, this is a great option. Its cheap. Its easy. Its delicious. I’ve made it 3 times in the last week to make sure I got it right, and we have eaten every. single. bite.
Serve it over some creamy mashed potatoes, next to some roasted veggies, or in a bag of salad. It will not fail you, I promise.
My only complaint is that the meat thermometer I have isn’t oven safe, so I kept having to go in and check it. I’m adding an oven-safe, instant meat thermometer to my Christmas wish list!
- 3-4 lbs pork loin
- 1 1/2 cups pecans, finely chopped
- 1/3 cup finely chopped rosemary
- 15-18 cloves of garlic, smashed into a paste
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Set pork loin out to come to room temperature, for about 1 hr.
- Preheat oven to 400
- Make garlic paste: Mince all of the garlic. Sprinkle with salt, and using the flat edge of a knife, press the garlic until a paste forms.
- In a small bowl combine garlic paste, finely chopped rosemary, finely chopped pecans, black pepper, and red pepper flakes.
- Rub the mixture all over the pork loin. Then press a little extra of the mixture onto the top/fatty side of the meat.
- Place pork loin in a roasting pan, or if you are like me and have thrown yours into the back of a random closet, just use a baking sheet with a drying rack on top.
- Tent a piece of foil over the roast so that the nuts don’t burn before the meat is cooked.
- Roast the pork at 400 for 30 minutes.
- Drop the temperature and cook for an additional 60-75 minutes, removing the foil tent for the last 5 minutes if your pecans need a little more roasty color. The internal temp should be at least 145.
- Remove from the oven and rest for 10 minutes.