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Anchovy-Crusted Pork Loin
Yield: 6-8 servings 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour
Units:
Scale:
Ingredients
- 2 2-ounce cans anchovies packed in oil
- 2 tablespoons fresh garlic chopped
- Zest of one half lemon
- Juice of one half lemon, about 1 1/2 tablespoons
- 1 tablespoon whole grain mustard
- 8 pitted Kalamata olives
- 2 tablespoons fresh parsley
- 2 tablespoons drained capers
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons good quality extra virgin olive oil
- 1 (3 to 5-pound) pork loin
Instructions
- Preheat oven to 375 degrees F.
- Drain the oil from the anchovy cans and discard. We will be using a better quality olive oil in this recipe.
- In a small food processor, such as this one, process the anchovies, garlic, zest, juice, mustard, olives, parsley, capers, pepper and oil until blended but not totally pureed.
- Place pork in roasting pan and smear the spread all over the pork.
- Roast to an internal temperature of 145 degrees F (use a probe thermometer for best results). Roast vary in size so the cooking time will vary. We cooked a fairly small roast which was done in 45 minutes.
- Allow roast to rest for 15 minutes before carving.
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Find it online: https://www.afamilyfeast.com/anchovy-crusted-pork-loin/
