5-7 lb. pork loin
1/4 cup pecan oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped pecans
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream


Mix pecan oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions. Eat and enjoy!rn