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Roast Pork with Georgia Pecan Relish



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5 lb. fresh picnic roast or pork loin
1/2 cup brown sugar mixed with 2 tbsp. water
1/2 tsp. powdered cloves
Salt, to taste
Pepper, to taste
1 cup chopped Georgia pecans, toasted
12 oz. fresh cranberries, rinsed and chopped fine
1/2 cup freshly chopped cilantro
1 cup finely chopped green onion
1 tbsp. minced fresh ginger
1 lemon, juiced
1/4 cup Grand Marnier Liquor
1/2 cup sugar


  1. 1
    Preheat oven to 350°F.
  2. 2
    Place the pork roast in a roasting pan, fat-side up. With a sharp knife, make a cross pattern over the top of the roast, only cutting into the roast a half inch.
  3. 3
    Mix together the brown sugar, water and cloves. Brush the mixture over the roast. Season with salt & pepper.
  4. 4
    Place the roast in the oven and cook for approximately 2 hours. Check with a meat thermometer and remove the roast from the oven when it reaches 170°F. Let the roast sit for 10 - 20 minutes before slicing.
  5. 5
    To toast the pecans, heat a sauté pan over medium heat. Add the pecans and flip to toast evenly. Don’t over toast the pecans or they will become bitter. Cool the pecans and chop.
  6. 6
    In a bowl blend together all the pecan relish ingredients. This can be done up to a day in advance.
  7. 7
    Slice pork and serve with a side of Georgia Pecan Relish. Garnish with pecans and serve with favorite side dishes. Happy Holidays!


The Clever Cleaver Brothers

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preparation methods
cuisines North & South American
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