Remove all visible fat and anything that isn't the pork meat from the roast and slice into 1/2 inch slices. With the heal of your hand, press down on each slice to flatten evenly. Set the meat slices aside.

Place the pecans in a food processor and pulse a few times to chop fine. (Do not over process.) Place the pecans in a large dish and add parsley, salt, pepper and breadcrumbs. Mix well and set aside.

In another dish, beat the eggs slightly with a fork. Add the mustard and honey. Mix this well.

Dip the pork slices into the egg mixture and then into the pecan mixture. Continue in this manner until all the slices of meat are coated. These cutlets may be refrigerated at this point (up to 24 hours) and cooked when needed.

Over medium-low heat, in a large non-stick skillet, heat 2 tablespoons oil. Place the pork cutlets in the oil and cook until golden brown and cooked through, about 10-12 minutes. You will need to fry them in batches. It is important to remove the crumbs (to prevent burning) from the skillet in between batches and start with fresh oil.

These cutlets may be served with a veggie, on top of a salad or in a sandwich.