- Prep time 20 minutes
- Total time 2 hours
- Portion size 6 servings
Ingredients
Herbed Pecan Crust:
Method
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
