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Pistachio-Crusted Pork Loin

Add a little crunch to an ordinary pork loin with my pistachio-crusted version.

Perfectly cooked, juicy and moist with an unexpected crunch.


Crusted Pork Loin


24 oz. Pork loin fillet

1 Tbsp. butter

½ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

3 Tbsp. Hoisin Sauce

Olive oil


1 c. pistachios, removed from shells

½ c. Panko breadcrumbs

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

¾ tsp. salt

½ tsp. black pepper

½ tsp. dried basil


Preheat oven to 375⁰F.

Heat butter and a tablespoon or two of olive oil in pan over medium heat until butter is melted.

Brush pork loin with a little olive oil. Sprinkle well with salt, pepper and garlic powder. Place pork in pan. Brown on all sides. Remove from pan to board or plate.

Pour pistachios in bowl of food processor or mini chopper and process until mixture resembles coarse crumb. Combine with remaining crust ingredients in large bowl.

Brush all sides of pork with Hoisin Sauce. Place pork in bowl and completely coat all sides in crust mixture. Transfer pork loin to shallow baking pan. Cover loosely with foil and place in preheated oven. Bake at 375⁰F for about 30 minutes. Remove foil and continue baking for 15 minutes more or until internal temperature reaches 160⁰F. Remove from oven and let rest a few minutes before slicing.

Click HERE for printable recipe.

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