Roast Pork with Georgia Pecan Relish

  • From The Clever Cleaver Brothers
  • Yields 4 - 6 Servings


    • 1 5-pound fresh picnic roast or pork loin
    • 1/2 cup brown sugar mixed with 2 tablespoons water
    • 1/2 teaspoon powdered cloves
    • salt & pepper
    • Georgia Pecan Relish
    • 1 cup Georgia Pecans, toasted and chopped
    • 1 12-oz. package fresh cranberries, rinsed and chopped fine
    • 1/2 cup freshly chopped cilantro
    • 1 cup green onion, chopped fine
    • 1 tablespoon fresh ginger, minced
    • juice of 1 lemon
    • 1/4 cup Grand Marnier Liquor
    • 1/2 cup sugar


Preheat oven to 350 degrees F.

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.

Mix together the brown sugar, water and cloves. Brush the mixture over the roast. Season with salt & pepper.

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 degrees F. Let the roast sit for 10 – 20 minutes before slicing.

To toast the pecans, heat a sautee 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.

In a bowl blend together all the pecan relish ingredients. This can be done up to a day in advance.

Slice pork and serve with a side of Georgia Pecan Relish. Garnish with pecans and serve with favorite side dishes. Happy Holidays!

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