Ingredients:
3 pounds of center cut pork loin
¼ cup honey
½ cup chopped pecans
½ teaspoon White pepper
Dijon sauce:
2 cups heavy cream
½ cup Dijon mustard
1 ½ teaspoon yellow mustard
1 ½ teaspoon pork base
Roux:
2 oz margarine
2 oz flour
Procedure:
Score pork loin. Spread honey over loin and sprinkle on white pepper, top with pecans. Bake at 300 for approx. 1 hour use a meat probe to ensure center reaches 145 degrees. In a small sauce pan make your roux by melting margarine then stirring in flour and cooking on medium heat for approx 1 minute. In a sauce pan add remaining ingredients. Bring to a soft boil and whip in roux until smooth. Slice pork thin and drizzle with sauce.
Recipe Type: Authentic¼ cup honey
½ cup chopped pecans
½ teaspoon White pepper
Dijon sauce:
2 cups heavy cream
½ cup Dijon mustard
1 ½ teaspoon yellow mustard
1 ½ teaspoon pork base
Roux:
2 oz margarine
2 oz flour
Procedure:
Score pork loin. Spread honey over loin and sprinkle on white pepper, top with pecans. Bake at 300 for approx. 1 hour use a meat probe to ensure center reaches 145 degrees. In a small sauce pan make your roux by melting margarine then stirring in flour and cooking on medium heat for approx 1 minute. In a sauce pan add remaining ingredients. Bring to a soft boil and whip in roux until smooth. Slice pork thin and drizzle with sauce.
Recipe Author: Chef Aaron Fidder
Chef's Background: Finalist in the 2013 Wisconsin’s Taste of Elegance Competitition
Restaurant: The Machine Shed Restaurant, 220 North Fox River Drive, Grand Chute, WI
Source: http://www.wppa.org/FileLibrary/States/WI/TOE/Recipes4Web.pdf