I started with theAlmond-Crusted Roasted Boneless Pork Loin recipe from the Joy of Cooking, and played around with it. Start the marinade in the morning, so you can have the pork roast that evening. You can also start the marinade the day before and have the roast the next day.
- 3/4 cup plain yogurt, can be no fat
- 2 cloves garlic, minced
- 1 grated lemon rind
- 1 fresh squeezed lemon (1 tablespoon of juice)
- 1 teaspoon dry mustard powder
- 1 teaspoon ground Chipotle
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 boneless center-cut pork loin roast (3 to 4 pounds)
- 1 cup finely chopped pecans
- 1/2 cup fresh breadcrumbs (I sometimes use panko breadcrumbs, and add about 2 teaspoons of water.)
- 1/2 salt
Roasting or baking pan, small bowl, baking dish or Ziplock gallon bag, meat thermometer, cutting board, carving knife
- In a small bowl, whisk together all the ingredients listed under marinade to make the marinade.
- Put the pork loin roast in a shallow baking dish or a Ziplock gallon bag. Pour the marinade over the pork loin and coat all sides.
- Cover the pork loin or close the Ziplock bag and refrigerate for at least 6 hours, but you can refrigerate up to 24 hours.
- Put a rack in the center of the oven.
- Preheat the oven to 450 degrees F.
- Mix together the ingredients listed under the crust.
- Scrape off most of the marinade from the pork loin.
- Roll the pork loin in the nut crust mixture, and press the crumbs into the meat.
- Place the pork loin on a roasting or baking pan. (I like to line my pan with aluminum foil for easy clean up.)
- Put the pork loin into the oven on the center rack and roast for about 10 minutes.
- Reduce the oven temperature to 250 degrees F and roast until a meat thermometer inserted in the thickest part of the meat reads 150 or 155 degrees F. You should check the meat after 45 minutes, but it could take longer (60 to 75 minutes) depending on your oven and the size of the pork loin.
- Remove the pork loin to a cutting board and tent loosely with aluminum foil for 15 minutes. This lets the meat rest, and keeps it warm. Resting the meat keeps it juicy.
- Slice the pork loin and serve.