From: Chef Aaron Fidder, Machine Shed Restaurant, Appleton, WI. This recipe is from the 2013 Wisconsin’s Taste of Elegance event. Yield: 6 servings.
3 lb. center cut pork loin
¼ cup honey
½ tsp. white pepper
½ cup chopped pecans
Roux:
2 oz. 83% European-style butter
2 oz. flour
Dijon Sauce:
2 cups heavy cream
½ cup Dijon mustard
1½ tsp. yellow mustard
1½ tsp. pork base
Preheat oven to 300°F. Cut pork loin. Spread honey over loin and sprinkle on white pepper. Top with pecans in baking pan. Place pan in oven and bake for 1 hour or until temperature in center of thickest portion reaches 145°F.
For roux: Place small saute pan over medium heat. Add butter. Stir in flour and cook for 1 minute. In a separate sauce pan, add Dijon sauce ingredients. Bring to a soft boil and whip in roux until smooth. Slice pork thinly and drizzle with sauce. Serve immediately.
