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The Star of the Show!!!

Lord Honey, I know a good holiday ham is usually a must at Easter, but I'm askin' ya to give my "Pistachio-Crusted Pork Loin" a try. Make it the star of the show or do a double headliner, and serve both--let your guests indulge in all that is the glory of pork.

It will set your dinner apart from the ordinary, and make the cows and chickens breathe easier for a day.

Pistachio-Crusted Pork Loin

Jason Smith, FNS

Serves 8-10


3-4 pound pork loin

¼-cup Dijon mustard

2-TBSP mayo

1-TBSP bourbon

2-TBSP honey

2-tsp lemon juice

½-tsp ground rosemary

1-tsp ground black pepper

½-tsp garlic powder

Heavy pinch of salt

1-cup pistachios, crushed fine


· Preheat oven to 400, spray a baking dish.

· Place loin in baking dish and cut slits in top.

· Mix rest of ingredients except the pistachios up and spoon over meat covering it good.

· Sprinkle half the pistachios on top of loin and pat down, cover with foil.

· Place in oven and bake for 1 hour or until internal temp is 165.

· Remove cover and sprinkle rest of nuts over top and return to oven for 15 mins, remove and cover and let set 15 mins before cutting.

Tip: You can also do this with an eye of round beef roast, but cook until internal temp is only 145.


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