Savory and succulent, this Pistachio Encrusted Pork Loin Roast recipe is easy to put together. The nut-encrusted exterior has a flavorful crunch that includes a hint of spice from mustard and fennel seeds.
Lacquered in a soy honey glaze after the roast is seared in a cast skillet, the pistachio crust is added to the pork loin. All these layers of flavor add up to some serious deliciousness. Add a side of petite roasted potatoes garnished with delicate dill fronds and minced garlic.
Minimal fuss for maximum flavor
No one wants to be tied to the kitchen on the weekends. But you can enjoy a weekend dinner that doesn't require a lot of prep and by using a cast iron or oven-safe skillet, you have a one pan meal. In an hour you will have a roasted pork loin embellished with a sweet/savory/crunchy crust.
Some helpful tools
Here is a list of helpful tools when roasting the pork loin.
- Cast iron or oven-safe skillet. Cast iron is preferred for a perfectly seared roast. If you do not have one, make sure to use an oven-safe skillet.
- Food processor. A food processor is helpful for grinding pistachios. You can always use a knife to finely chop the nuts and garlic.
- Tongs, spatula, and pastry brush. Tongs are invaluable when trying to rotate the pork loin in the skillet. A spatula helps to remove the roast and potatoes from the pan. The pastry brush is great when applying the honey soy glaze. You can use a spoon to drizzle the glaze over the roast if you don't have a pastry brush.
- Thermometer. A thermometer is extremely useful when cooking meat, particularly large cuts. Pork can be dry if it is overcooked. Using a thermometer helps to avoid under or over-cooked meat.
How to make a roasted pork loin
This recipe only has a few steps so you can have a succulent and juicy pork loin roast ready for dinner without a lot of work. Have the oven preheating to 350 degrees.
Get the glaze and pistachio crust ready.
Grind or chop the shelled, unsalted pistachios along with mustard and fennel seeds, garlic, salt, and pepper. The nuts should be in small pieces and you may have some powdery residue. This is fine. In fact, the powder will adhere nicely to the glaze.
Mix the honey and low-sodium soy together. This is the glue for the crust but also adds a sweet/savory flavor.
Searing the pork.
Using medium-high heat, let the pan get hot. This is critical for getting a nicely browned crust on the roast which adds so much natural flavor. Add a tablespoon of vegetable oil to the hot skillet, waiting for it to shimmer. This is a clue the oil is hot and ready for the meat.
Make sure to salt and pepper the roast. Add the meat to the pan, fat cap side down. You will hear some major sizzle as the fat is rendered. Let the roast brown for approximately 7 minutes. It should release from the pan easily.
Rotate the roast a ¼ turn in the pan every 3-4 minutes. Do this a total of three times until the entire roast is browned. Now remove the roast from the pan to get it ready for the crust.
Don't let the rendered fat go to waste - it is perfect for the potatoes. I use little pee wee potatoes for the recipe. You can use any size but cut them so that they fit in the pan with the roast. Toss the potatoes in the rendered pork fat, season them with salt and pepper, and put the pan in the oven. This will give them a head start as you work with the pork loin.
Glaze and crust.
With a pastry brush, coat the roast with the honey/soy glaze. Layer it on!
I have found the easiest way to add the crust is to use a piece of parchment paper or foil. Lay the pistachio mix on the paper or foil. Put the pork loin on top of the nuts. Use the paper to apply the nuts by rolling the meat and pressing it against the sides with the paper.
The pork is ready to finish roasting. Make sure to add minced garlic to the potatoes when adding the roast to the skillet.
Back in the oven
Roast the pork loin for approximately 40 minutes, until the internal temperature of the meat is 135 - 137 degrees, for medium-rare. As a rule of thumb, it takes 20 minutes per pound to roast a pork loin in the oven at 350 degrees. Remove the meat from the skillet and place it on a cutting board to rest for at least ten minutes. Cutting into the meat too soon will allow the juices to escape. Also, there is carryover cooking while the pork rests, meaning the internal temperature of the meat will rise to 140 - 145 degrees.
While the meat is resting add dill fronds to the potatoes. Check to make sure they are tender - if not add the skillet back to the oven while the meat is resting.
- Take the meat out of the fridge at least 30 minutes before cooking. This helps the meat cook more evenly.
- Season the boneless roast with salt and pepper ahead of cooking. This helps to enhance the natural flavor of the meat.
- If your pork loin is leaner and doesn't render a lot of fat when it is seared, add up to a tablespoon of vegetable oil. If you feel there is too much fat rendered, remove some with a spoon so that the potatoes aren't too greasy.
- You can sear the roast ahead of time and finish cooking 40-45 minutes before you are going to serve dinner.
Serving this picture perfect roast will make your guests think you have been in the kitchen all afternoon. They don't need to know your secret.
Enjoy this succulent and juicy roast along with dilled, garlicky potatoes. Celebrate the spring season and invite your family to a delicious feast of Pistachio Encrusted Pork Loin Roast.
Another pork recipe - https://tenpoundcakecompany.com/pork-tenderloin-and-roasted-grapes/
Pistachio Encrusted Pork Loin Roast
- 1 cast iron or oven-proof skillet
- 1 food processor
- 1 set of tongs
- 1 spatula
- 1 pastry brush
- 1 thermometer
- 1 boneless pork loin roast (2 pounds)
- 1 tablespoon vegetable oil
- 16 ounces small potatoes
- ¾ teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ½ cup shelled unsalted pistachios (2.8 ounces/78 grams)
- ½ teaspoon mustard seed
- ¼ teaspoon fennel seed
- 4 cloves garlic
- ¼ cup honey (2 ounces/60 grams)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh dill fronds
- Preheat oven to 350°
- In a food processor, add shelled unsalted pistachios, mustard seed, fennel seed, 2 garlic cloves, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Grind until the pistachios are in small pieces. The mix may be slightly powdery. Makes 1 cup.
- Make the glaze by combining the honey and soy sauce.
- Put the skillet on the stove over medium-high heat. Add 1 tablespoon of vegetable oil.
- When the oil starts to shimmer in the pan it is hot. Season the pork loin roast with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper.
- Add the pork to the pan, fat side down. Sear the meat for approximately 7 minutes, until the top of the roasty is crusty and brown and it releases from the pan easily. The fat will have rendered into the pan.
- Rotate the pork ¼ turn and brown for 3-4 minutes. Repeat 2 more times.
- All sides of the roast should be browned now. Remove the roast from the pan. Add the potatoes to the pan, coating them with the fat that has been rendered from the roast. Season with ¼ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Place the skillet in the preheated oven.
- Brush the honey/soy mix on the roast.
- Place the ground pistachio mix on a piece of parchment paper or foil. Put the pork loin roast on top of the pistachio nuts. Using the sides of the parchment or the foil, roll the roast until it is encrusted with the pistachio mix.
- Mince 2 cloves of garlic.
- Take the skillet out of the oven. Add the garlic to the potatoes, moving them to the side of the skillet. Place the pork loin roast in the middle. Place the skillet back in the oven.
- Roast the pork for 40 minutes or until the interior temperature of the meat is 135° - 137°. Remove the roast from the skillet onto a cutting board.
- Add the dill to the skillet. Check one of the potatoes for doneness. If they are not tender, add the skillet back to the oven so that the potatoes can continue to cook while the pork loin rests.
- Once out of the oven, let the roast rest for 10 minutes until the internal temperature is 140°.
- Serve slices of the roast with the potatoes.