What a beautiful day it is today. Not a day to be stuck in the kitchen slaving away. That doesn’t mean I have to compromise our menu or have a less lovely meal to feast on. Maybe I can try out one of my Easter recipes.
Truth is, on my trip to the grocery store earlier I found a beautiful boneless pork loin roast in the meat case, tucked that honey in my basket and away I went. I knew exactly what I had in mind for it, tender and moist roast pork enrobed in yummy roasted nuts. My mouth was watering just thinking about it. The good news is it would be about as easy as anything could be. What a treat, it turns an everyday meal into a gourmet holiday feast with relatively easy preparation.
This particular roast was a mere 3 ½ pounds, which really is a lot of meat for just two people, elderly people like us that is. Young people with careers in or out of the home that may spend their days chasing children or driving them back and forth to various activities require a lot more energy builders than we do. Buy accordingly, ½ to 1 pound per person depending on the appetites and if you want to have enough for second helpings. A roast smaller than three pounds may not roast quite as well as one that is a minimum of 3 pounds. But if that is all you want, give it a try, just roast it a little longer than 30 minutes per pound to be sure center is done. Trust me, this is a second helping kind of recipe, nothing will go to waste. The easy does it part goes like this. The recipe only requires 2 ingredients (pork and nuts) plus three common seasonings, spray oil, and aluminum foil.
Pecan Crusted Pork Loin Roast
- 3 pound or larger boneless pork loin roast (¾ – 1 pound per person)
- ground black pepper
- garlic powder (not garlic salt)
- 1½ cup pecans (or other nuts) (If you don’t like nuts use another crust)
- spray oil
- aluminum foil
- 8 washed raw eggs in shells
- Easter egg dye
- Shredded iceberg lettuce
Begin this monumentally easy task by preparing the roasting pan, line it with foil dull side up, then spray foil with pam. Put a shallow rack on top of foil and spray it well also. Tear a piece of foil several inches wide to be used as a tent lengthwise on the roast. Fold and crease the length of the foil and spray dull side with oil. Set aside.
Chop your pecans (or other nuts of choice) into small to medium pieces and leave on cutting board. Preheat oven to 450 degrees F.
Season the fat side of the roast with a dusting of pepper and garlic powder. Spray with cooking oil. Turn the roast over and season the fat free side the same, pepper and garlic powder. Next lightly dust with cornstarch then spray generously with oil and lay cornstarch side of roast on chopped pecans. Using firm pressure, press roast into chopped nuts to make them adhere.
Turn roast over to check nuts. If they have not stuck to the roast sufficiently to make a nice thick coat, apply nuts by the handful, pressing into meat. Carefully move roast, nut side up, to roasting rack in prepared pan. Remove any nuts that fall off roast into pan so they will not burn in bottom of pan. Put foil tent over roast to protect nuts from burning.
Place roast in oven and roast for 30 minutes at 450 degrees F., then turn heat down to 375 degrees F and continue to roast for a total of 30 minutes per pound.
When roast has finished cooking, let it continue to sit on rack for about 15 minutes before plating. Plate roast and dress with roasted vegetables or fresh tomatoes, etc. Add water to drippings in pan and pour into microwaveable bowl. Adjust seasonings to taste. Skim excess grease from top of drippings and heat to serve as accompaniment to roast.
Note: If you want to make this roast for your Easter celebration, I suggestion you hardboil six or eight eggs for 10 minutes while roast cooks. Bring cooked eggs to room temperature in a cold water bath and peel. Prepare Easter egg dye and put the whole shell free boiled egg into the dye – one or more individual colors. When eggs are the color you prefer, drain them on a paper towel. After roast has been plated, surround it with shredded lettuce and the brightly colored eggs. You might even add a peep or two at the end if you are feeling particularly creative. How pretty is that? I didn’t have time to plate my roast like that today but it is a beautiful presentation for your holiday meal.
I really wanted to give you some fresh ideas for your Easter meal, ideas that are easy and somewhat inexpensive in comparison to their beauty and exceptional taste. I haven’t made my final menu decisions yet because I am so enjoying preparing recipes to share with you. I have already ordered a Pork crown roast of to prepare next week for your consideration. I would also fix a prime rib but we just can’t handle all this meat at one time. I will, if anyone asks, share with you the ease of preparation for prime rib. In fact, the recipe is on page 27 of the cookbook.
In the meantime, have a wonderful and exciting time looking forward to resurrection day and the celebrations and egg hunts it brings. While you are at it, be sure to have a down home delicious good time and remember to share all your good eats with us here at Peggy Sholly’s Recipes for a Delicious Life. Send pictures my friends, plenty of pictures please and post them on my Down Home Delicious Facebook page also.
Ya’ll be safe and blessed this Easter.