Well Wes...........Since you have pecans...GO FOR BEEF!!! I have done a beef tenderloin and also rib roasts in the same manner I described for the pork (slicing pockets/stuffing with goo/covering with goo/foil/bake,etc) but in this case the "goo" is:

1 Cup Pecans
1 Cup Chopped Mushrooms
1/2 Cup Chopped Onion
1 Tablespoon Minced Garlic
1 Tablespoon Cayenne Pepper Sauce
2 Tablespoons Worcestershire Sauce
1 Tablespoon Dijon Mustard
1/2 Cup Red Wine
1 Teaspoon Horseradish

This one will make you get right with God!

Spaw