Roasted Pork Loin with Nut Crust
A sweet and comforting recipe for a whole pork loin, generously topped with a rustic mixture of chopped nuts (such as walnuts and dried prunes) and fresh celery, cooked in parchment-style foil for a juicy, professional finish that maintains a home-style heart.
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90 min
Casera / Mexicana
8 servings
The story behind
The combination of juicy roasted pork loin with a caramelized nut crust became a favorite for family celebrations. It reminds me of Christmas parties, where special meals filled the house with delicious aromas, always maintaining that professional style but with a homemade touch.
Instructions
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11. Preparing the marinade: In a small bowl, mix the honey, soy sauce, and minced garlic to create a professional base. Season the whole pork loin with salt and pepper.
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22. Creating the crust and crunchy texture: In a medium bowl, combine the chopped mixed nuts, chopped prunes, and finely chopped fresh celery stalks to create a filling with a good texture. Add half of the marinade and mix until well combined, creating a homemade flavor.
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33. Assembling in foil and juicy texture: Prepare a large sheet of aluminum foil. Place the seasoned loin in the center. Cover the top of the loin with the nut and celery crust for a professional yet homemade look. Pour the remaining marinade over the crust, creating a homemade texture. Fold the foil to form a tight pouch, ensuring a good layer for browning.
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44. Baking and browning: Place the foil bag in a baking dish. Bake at 200°C (390°F) for 50-60 minutes, until a good crust forms. For the last 10 minutes, carefully open the foil bag and broil the top to achieve a crispy finish.
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55. Resting and serving: Remove from the oven and let rest for 15 minutes before slicing to allow the texture to soften. Serve on a plate. Enjoy!
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