- 1 kg pork roast
- 15 ml Canola oil
- 100 ml Dijon mustard
- 100 g walnuts
- 100 g hazelnuts
- 100 g pecans
- 150 g honey
- Salt and pepper to taste
Honey Blueberry sauce
- 2 shallots, chopped
- 150 ml white wine
- 300 ml veal stock or demi-glace
- 150 g honey
- 125 g fresh Quebec blueberries, or frozen blueberries, thawed and drained
- 25 g butter
- Thyme to taste
- Fresh ground pepper to taste
- Remove the membranes from the bones of the pork roast.
- Cover the bones with aluminum foil so they do not burn during cooking. Season with salt and pepper. Brown the roast in a frying pan in a little canola oil.
- Preheat oven to 375ºF (190ºC).
- In a food processor, finely chop the nuts and add 50 ml of mustard and 100 g of honey to form a paste. In a bowl, mix the remaining honey and mustard. Brush the roast with the honey mustard mixture, then firmly press the nut mixture evenly on to the pork to form the crust.
- Roast 40 to 50 minutes or until a meat thermometer inserted in the centre of the roast reads 70ºC (158ºF). Remove from oven and tent with aluminum foil for 10 minutes before carving.
- In a saucepan, heat the white wine, 75 g of honey, shallots, thyme and fresh ground pepper. Reduce by half, add the demi glace and simmer 15 minutes. Adjust seasoning. Strain and set aside. In a pot bring the remaining honey and blueberries to a boil. Cook for two minutes then add to the brown sauce.
- Whisk in the butter.