One 6 rib pork loin with ribs Kosher salt and freshly ground pepper 2 Tablespoons olive oil 3 Tablespoons unsalted butter 3 garlic cloves, minced 2 shallots, chopped 1 teaspoon ground cumin 1 teaspoon paprika 1/4 cup fresh parsley, chopped 1/3 cup pine nuts 1/3 cup pecans 1-1/2 Tablespoons gf Dijon mustard 1-1/2 Tablespoons honey 1 cup dry white wine 1-1/2 cups gf chicken stock
Preheat oven to 425 degrees F.
Season pork loin with salt and pepper. Heat oil in a large oven-proof skillet or roasting pan, over medium-high heat; browning top/fat side of pork loin. Turn pork loin over and roast in oven for 30 minutes. Place pine nuts and pecans in a food processor or nut grinder and process until ground to about a bread crumb texture. (Do not ground too fine, the nuts should have a little texture)
Heat a skillet over medium heat and melt butter. Add garlic and shallots and saute until softened. Add cumin and paprika; cook for one more minute. Remove from heat and stir in ground nuts and parsley. Season to taste with salt and pepper.
After roast has cooked for 30 minutes, remove it from oven and coat top with mustard and then with honey. Cover entire top of roast with nut/herb mixture, patting it on so it sticks.
Place roast back in oven and continue to cook for about another 30 minutes, or until an inserted meat thermometer registers 145 degrees F. Remove roast from oven and tent with foil and allow to rest.
Place skillet or roasting pan on top of stove over medium-high heat and add wine, scraping up any browned bits. Cook and reduce by half. Add stock and reduce again to half. Adjust seasonings and serve with carved roast.