ROAST PORK WITH HERBED PECAN CRUST

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 2 HOURS

1.4 kg boneless pork loin roast salt and pepper

2 cloves garlic, peeled and halved

lengthwise

¼ cup salted butter

2 tbsp vegetable or camelina oil

4 sprigs fresh thyme

Herbed Pecan Crust

1 cup pecans, chopped

1 cup fresh parsley leaves

2 tbsp fresh tarragon leaves

1 clove garlic

2 tbsp grainy mustard

2 tbsp camelina seeds (optional)

1 tbsp salted butter, cold

2 tbsp apple butter, cold salt and pepper

Apple Mustard Compote (recipe follows) 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.

PER EACH OF 6 SERVINGS (WITHOUT COMPOTE) about 560 cal, 56 g pro, 34 g total fat (9 g sat. fat), 7 g carb (3 g dietary fibre, 3 g sugar), 175 mg chol, 300 mg sodium, 2.5 mg iron.

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 1¼ cups. (Make-ahead: Can be transferred to sealed jar and refrigerated for up to 5 days.)