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Roast Pork Loin With Golden Almond Crust
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Cuisine: American
Top recipe: 
2OO2 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Hands on time: 15 minutes Total time: 2 hours and 15 minutes Serves: 8
Ingredients:
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1 (4-pound) boneless pork loin roast
Salt and freshly ground pepper
2 tablespoons Dijon mustard
2 cloves garlic, peeled
1 cup fresh bread crumbs
1/2 cup slivered almonds
1/4 cup chopped fresh Italian parsley
1 teaspoon herbes de Provence
For the Dijon mustard sauce:
4 cups low-sodium chicken broth
2 tablespoons Dijon mustard, or more to taste
1/4 cup ( 1/2 stick) unsalted butter, cut into small pieces
Instructions:
Preheat oven to 350 degrees. Season pork with salt and pepper and rub with mustard.
In a food processor, with the motor running, add garlic and process until minced. Add bread crumbs, almonds, parsley and herbs and pulse until mixture is finely chopped. Pat almond mixture over roast, pressing to coat well. Place roast on a rack in a shallow roasting pan and cook for 1 1/2 to 2 hours, or until the crust is lightly browned and a meat thermometer inserted into the center of the roast registers 155 to 160 degrees. Transfer roast to a cutting board and let stand 10 minutes before slicing.
While the pork is cooking, prepare the sauce. In a saucepan over medium heat, simmer chicken broth until reduced to 1 cup. Reduce heat and whisk in mustard; taste. Add additional mustard if desired. Whisk in butter, a few pieces at a time, until butter is incorporated and the sauce is smooth. --- Adapted from "Nuts" by Tina Salter (Ten Speed Press, $29.95)
In a food processor, with the motor running, add garlic and process until minced. Add bread crumbs, almonds, parsley and herbs and pulse until mixture is finely chopped. Pat almond mixture over roast, pressing to coat well. Place roast on a rack in a shallow roasting pan and cook for 1 1/2 to 2 hours, or until the crust is lightly browned and a meat thermometer inserted into the center of the roast registers 155 to 160 degrees. Transfer roast to a cutting board and let stand 10 minutes before slicing.
While the pork is cooking, prepare the sauce. In a saucepan over medium heat, simmer chicken broth until reduced to 1 cup. Reduce heat and whisk in mustard; taste. Add additional mustard if desired. Whisk in butter, a few pieces at a time, until butter is incorporated and the sauce is smooth. --- Adapted from "Nuts" by Tina Salter (Ten Speed Press, $29.95)
Notes:
Elizabeth Lee wrote an article this fall about nuts suggesting that, despite their high fat content, you can still reap their nutritional and taste virtues without blowing your diet by incorporating small amounts of them into recipes. We were knocked out by this elegant case in point. Any leftovers will be fought over for sandwiches.
Nutrition:
Per serving: 391 calories (percent of calories from fat, 48), 47 grams protein, 6 grams carbohydrates, 1 gram fiber, 22 grams fat, 110 milligrams cholesterol, 473 milligrams sodium.
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