Go to content
Roast Pork with Nut Crust, Honey Blueberry Sauce
Roast Pork with Nut Crust, Honey Blueberry Sauce Roast Pork with Nut Crust, Honey Blueberry Sauce

Roast Pork with Nut Crust, Honey Blueberry Sauce

Filed under: Comfort food, Dinner, Entertaining, Lunch



preparation time

00:20 20min


Cooking time

00:60 60min


ingredients

Roast Pork

  • 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

instructions

Roast preparation

  1. Remove the membranes from the bones of the pork roast.
  2. 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.
  3. Preheat oven to 375ºF (190ºC).
  4. 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.
  5. 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.

Sauce preparation

  1. 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.
  2. Whisk in the butter.