We have to thank my mother-in-law Jean (aka Nanny) for the recipe inspiration behind this Anchovy-Crusted Pork Loin! We were visiting Jack’s parents a few weeks ago, and Nanny was in the midst of preparing dinner for later in the afternoon.
Nanny happened to mention a dinner she once made – pork loin that she rubbed with an anchovy paste before roasting it in the oven! Jack and I looked at each other – like we always do these days when someone mentions a delicious-sounding idea – and we laughed and said at the exact same time, “Blog recipe!”
So a few days later – after buying some anchovies and other ingredients at the supermarket – Jack got creative in the kitchen! He finally landed on a delicious concoction for today’s recipe which includes anchovies, Kalamata olives, garlic, whole grain mustard, capers and lemon.
This Anchovy-Crusted Pork Loin roasts up extremely juicy and tender – and that anchovy crust is out of this world! It has a citrusy, garlicy, briny flavor that is wonderful with the pork – but that distinctive, deep and salty flavor of anchovies is what totally makes this dish! (As I mentioned here – please don’t be afraid to cook with anchovies!)
On a side note: This recipe can be made Whole30 compliant – just look for an organic pork roast (if possible) and use mustard, anchovies and capers with no added sugars. Enjoy!Print
- 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 ½ tablespoons
- 1 tablespoon whole grain mustard
- 8 pitted Kalamata olives
- 2 tablespoons fresh parsley
- 2 tablespoons drained capers
- ½ teaspoon freshly ground black pepper
- 3 tablespoons good quality extra virgin olive oil
- 1 (3 to 5-pound) pork loin
- 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.
Disclosure: This post contains affiliate links.
You may also like: