12 oz jar raspberry preserve

1/2 lb gorgonzola cheese(crumbled)

1/2 cup pecans

1 tbs. honey

kosher salt black pepper

Preheat oven to 325

1. Season pork with salt & pepper.

2. Cook roast in shallow baking pan for 2 hours

3. Toast pecans in skillet till darkened, set aside.

4. Mix raspberry preserves and honey with black pepper to taste in the skillet that you toasted the pecans in. Heat to boil, stirring. Reduce heat and simmer for a couple of minutes.

5. Add pecans to raspberry sauce.

We serve the raspberry sauce and the gorgonzola on the side. Spoon as much sauce and cheese as you like on the pork.