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Anchovy-Crusted Pork Loin

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings


  • 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


  1. Preheat oven to 375 degrees F.
  2. Drain the oil from the anchovy cans and discard. We will be using a better quality olive oil in this recipe.
  3. 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.
  4. Place pork in roasting pan and smear the spread all over the pork.
  5. 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.
  6. Allow roast to rest for 15 minutes before carving.