Seed Crusted Pork Loin
Is it possible to mess a pork loin up? Yes, but it is difficult. Dryness can be it’s biggest defect, which isn’t a nice one, but even a dry pork loin is a delicious one. I decided to try something new with this pork loin, going to my trusty Joy of Cooking for inspiration and found this interesting recipe which worked since I had all of the ingredients in the house. Always a plus.
Seed-Crusted Roasted Boneless Pork Loin
from the Joy of Cooking
Whisk together in a small bowl:
- 3/4 cup yogurt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh lemon or lime juice
- 1 tsp dry mustard
- 1/2 tsp ground black pepper
Place in a shallow baking dish:
- 1 boneless center-cut pork loin roast (about 3 pounds)
Pour the marinade over the roast and roll to coast all sides. Cover and refrigerate for at least 6 hours or up to 24 hours.
Position a rack in the center of the oven. Preheat the oven to 450°F.
- 1 to 2 tbsp whole seed spices, such as fennel, sesame, mustard, caraway, poppy, or cumin.
- 1 cup of breadcrumbs
- 1/2 tsp salt
Scrape off most of the marinade from the roast, then roll in the seed mixture and press the crumbs into the meat. Roast for 10 minutes. Reduce the oven temperature to 250°F and roast until a meat thermometer inserted in the tickest part of the meat registers 150 to 155°F, about 45 to 60 minutes (the temperature will continue to rise about 5° out of the oven). Remove the roast to a cutting board, cover loosely with aluminum foil, and let stand for 15 minutes. Skim the fat off the pan juices. Slice the meat and serve with the pan juices.
One Year Ago: Orecchiette
Three Years Ago: Orata alla Ligure, Pizza Bianca Farcita, Ziti with a Seafood-Fennel Sauce, Fruit Tart with Crema Pasticciera and Shortbread Cookies, Farfalle alla Nerano, Orecchiette with Broccoli Rabe & Renella
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~ by italicious on November 2, 2011.