Califonia Bountiful
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Roasted pork loin with a garlic, rosemary and walnut crust

Roasted pork loin with a garlic, rosemary and walnut crust


4 heads garlic, halved crosswise
3 tbsp. olive oil
1 boneless pork loin, about 3 1/2 lb.
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 cup shelled walnuts
1/2 cup fresh breadcrumbs
3 tbsp. Italian parsley leaves
Leaves from 6 sprigs fresh rosemary or 2 tbsp. dried rosemary 

The tempting aromas of this pork loin won't disappoint. The dish—a longtime favorite of Paulette Bruce's family—tastes just as good as it smells.


Preheat oven to 400 degrees. Place garlic in a small baking pan, drizzle with olive oil, season with salt and pepper, cover with foil and roast until soft, 45 minutes to 1 hour. Can be done ahead of time. When cool, separate cloves and squeeze out garlic puree. Set aside.

Season pork loin with salt and pepper, place on a rack in a roasting pan and roast to an internal temperature of 140 degrees, about 45 minutes. Remove from oven, cover loosely with foil and let stand for 15 minutes.

Place walnuts in a baking pan and roast in the hot oven until lightly toasted, about 7 minutes. Let cool, then place nuts, breadcrumbs and herbs in a food processor and pulse until finely chopped. Reserve.

Smear one side of the pork loin with roasted garlic and cover with walnut-breadcrumb mixture. Place in hot oven until lightly browned, 8 to 10 minutes. Remove from oven and let rest 20 minutes. Carve into 1/2-inch-thick slices and place on a serving platter.

Serves 6 to 8