Pecan Encrusted Top Loin Roast

See the video here!

5 lb top loin roast (or pork tenderloin)
2 cups pecans (crushed)
1 cup brown sugar
1/2 teaspoon allspice
1 bottle Blackberry Merlot
2 Granny Smith apples (cored and cut into wedges)
4 sweet plums (halved and stoned)
salt and pepper 

Preheat the oven to 325 degrees. Rub the roast with salt and pepper.  Place the roast on a roasting pan surrounded by the apples and plums.  With the fat side up, pack the crushed pecans onto the top of the roast covering the top entirely.    ( You can also use a pork tenderloin, just roll it in the pecans until covered and follow the remaining directions. )  Pour in the wine (withholding 2 cups for the plum sauce) and sprinkle the top of the roast  and fruit with the brown sugar and allspice.  Cover with foil tent sealing the edges and place in the oven.   Roast for 2 1/2 hours to an internal temperature of 175°. After 2 1/2 hours remove the foil and thoroughly baste the pecan crust.  Allow the roast to rest for 15 minutes. Place the roast on a platter, slice to the middle and surround with the fruit.  Serve with a warm plum sauce. 

Plum Sauce

15 ounces Oregon Plums w/syrup

2 cups blackberry merlot
2 tblspn balsamic vinegar

Remove the stones from the plums and place them, with their syrup, into a blender and liquefy.  Place all ingredients into a sauce pan and bring to a boil.  Turn down heat and allow the mixture to reduce by 2/3.  Serve warm over meat or chilled on deserts.