I made this up myself when I didn't have the ingredients for walnut crusted porkloin. ITS QUITE MINIMILIST. AND ONLY TAKES AN HALF HOUR TO PREP.
Meat Stuff:1 2LB OR SO PORKLOIN, FRESH IS BEST, AT LEAST LET IT FULLY THAW. MAKE SURE IT IS DRY WITH PAPER TOWEL OR A CLOTH. PUT CLOTH IN LAUNDRY!!!
Dry Stuff: BLITZ A CUP OF BREADCRUMBS FROM BREADENDS IN A FOOD PROCESSER. SET ASIDE
BLITZ A CUP OF COOKED CASHEWS IN FOOD PROCESSER ADD BREADCRUMBS AND A PINCH OR SO OF SALT THEN BLITZ ALL TOGETHER TILL THOROUGHLY MIXED. REMOVE FROM PROCESSER AND PUT IN BOWL NEARBY.
Wet Stuff: QUARTER CUP EXTRA VIRGIN OLIVE OIL, HALF A CUP OF GOOD DIJON MUSTARD, A HANDFUL FRESH CORIANDER/CILANTRO LEAVES, 4 CLOVES GARLIC, AND A TEASPOON OF FRESH GROUND PEPPER. BLITZ THE HECK OUT OF THIS STUFF IN THE FOOD PROCESSER UNTIL ITS A HOMOGENOUS PASTE. BUT DON'T GO TO CRAZY YOU WANT TO BE ABLE TO SEE LITTLE GREEN SPECKS OF CORIANDER IN THERE AT LEAST.
Alreet lets put this piece together:
I PRETTY MUCH BUTTER THE LOIN WITH THE PASTE MAKING SURE ALL IS COVERED. AFTER THIS LEAVE THE LOIN ON A PLATE POUR THE DRY MIXTURE OVERTOP AND JUST START PRESSING IT ON UNTIL THE WHOLE THING IS ENCASED AND IT LOOKS SORT OF LIKE A LOAF OF BREAD. YOU COULD LEAVE TO MARINATE BUT I NEVER DO.
Cooking Instructions: PLACE IN AN OPEN ROASTING PAN COOK FOR 40 MIN OR SO AT 380 F.IF STARTS TO OVERBROWN PLACE FOIL OVER TOP. PRICK THROUGH A SMALL SHARP KNIFE TO CENTRE IF JUICES RUN CLEAR AND NOT RED ITS DONE. MAKES SOME REALLY GOOD GRAVY TOO.
