Roasted Pork with Herbed Pecan Crust

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 2 hours
  • Portion size 6 servings


Herbed Pecan Crust:


Preheat oven to 400°F. Season pork with salt and pepper. Using small sharp knife, make 4 shallow slits in roast; insert halved garlic cloves into slits. In skillet, heat butter, oil and thyme over medium-high heat until simmering; discard thyme. Add pork; brown on all sides. Transfer to baking dish; bake for 1 hour.

Herbed Pecan Crust

Meanwhile, in food processor, combine pecans, parsley, tarragon, garlic, mustard, camelina seeds (if using), and butter; purée until smooth. Transfer to bowl; stir in apple butter. Season with salt and pepper.

Pat herbed mixture over pork, pressing down gently. Return pork to oven; roast until thermometer inserted in centre reads 145°F, about 25 minutes more. Transfer to cutting board and tent loosely with foil; let stand for 10 minutes. Slice pork; serve with Apple Mustard Compote.


Apple Mustard Compote

In saucepan, combine 4 cups coarsely chopped unpeeled McIntosh apples, 1 tbsp apple butter and 1 tbsp hard apple cider or apple juice. Bring to boil over medium-high heat; reduce heat to medium. Cover and cook until apples are softened, about 10 minutes. Remove from heat. In blender, purée mixture until smooth. Stir in 3 tbsp mustard. Makes 1 1⁄4 cups. (Make-ahead: Can be transferred to sealed jar and refrigerated for up to 5 days.)

Nutritional facts PER SERVING (WITHOUT COMPOTE): about

  • Calories 560
  • Total fat 34 g
  • Saturated fat 9 g
  • Cholesterol 175 mg
  • Sodium 300 mg
  • Total carbohydrate 7 g
  • Fibre 3 g
  • Sugars 3 g
  • Protein 56 g
  • Iron 2.5 mg
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Lunch & Dinner

Roasted Pork with Herbed Pecan Crust