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Kathryn Ward
Medina Electric Cooperative

This recipe could have been a failure, Ward says: “This is one of my first ‘kitchen sink’ meals where I just take a little bit of a lot of things I have in my kitchen and create a masterpiece or a disaster. This happens to be one of my masterpieces.”

2 cloves garlic, minced
3/4 cup Dijon mustard
1/4 cup honey
1/4 cup dry white wine
Salt and pepper to taste
4 cups crushed Texas pecans
6 to 8 pounds pork loin

  • Mix garlic, mustard, honey and wine with a wire whisk until well combined. Lightly salt and pepper the pork loin. Roll the pork loin in the mustard mixture then roll in pecans until coated well, pressing pecans firmly into the meat.
  • Place loin in a shallow 10-by-8-inch glass baking dish, cover with plastic wrap and refrigerate at least 1 hour (or overnight).
  • Bake at 375 degrees for 1 to 1 1/2 hours or until internal temperature reaches 170 degrees. Let rest 15 minutes before slicing.

Servings: 24 (with 8-pound loin). Serving size: About 1/4 pound. Per serving: 405 calories, 28.2 g protein, 27.7 g fat, 6 g carbohydrates, 2 g dietary fiber, 154 mg sodium, 3.7 g sugars, 83 mg cholesterol

Be sure to check out all the 2013 winners in the Also in This Issue box at right.