By: Saira Malhotra
Christmas is barely a blink away. In addition to a large bird, other meats are gladly welcomed, be it roast beef, leg of lamb or a glazed ham. Since we love little twists on classic takes, we have one for you today. Glazed ham is succulent and sweet and there is risk associated with changing it up. That is why we made doubly sure that the recipe we would propose is worth its weight in gold. We think it is.
Today’s dish is an equally succulent and delicately sweet roasted loin of pork, crusted with pistachios, herbs, and cracked pepper. The sweetness comes from a fruity addition and the succulence comes from the selected cut of pork. As multifaceted as a glazed ham, this roasted loin also makes up a perfect sandwich for the next day. Here’s wishing you a very merry Christmas, and if it gets too merry, we have suggestions for that too.
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3 1/2 pounds boneless loin of pork
1/4 cup grape seed oil
2 teaspoons powdered sage
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon minced garlic
Salt and freshly ground black pepper, to taste
1 tablespoon packed dark brown sugar
1/4 cup of dried apricots
1/4 pound shelled pistachios
- Combine all ingredients in the food processor (except for the nuts) until it forms a paste. Coat the loin of pork in the paste. Cover and refrigerate overnight.
- Grind the pistachios and apricots until they are finely chopped; coat the pork in the mixture. Cover the pork with foil and roast at 400 degrees for 45 minutes.
- Reduce heat to 350 degrees and cook for another 45 minutes.
- Remove foil and cook for 20 minutes more to crisp the outside.