Cashew and/or almond crust?

[Tim Mulvihill]

Hi everyone,

I picked up a pork tenderloin on sale and wanted to try something different. Anyone do a chashew and/or almond crust before - on a pork tenderloin or otherwise? If so, I'm assuming you chop it up fine and maybe add some other stuff to it? Or is the cashew salty enough by itself for flavor? You slap it on the tenderloin after some olive oil?

Just guessing here and looking for some "crust" wisdom.

Thanks ahead of time!

Tim

 

[timothy]

Howdy Tim.
I do an almond crusted loin from JOY, that we love! Basically you make a marinade of yogurt, minced garlic, EVO, pinch of dry mustard and some fresh cracked BP. Marinade it for a day or two, than scrape off most of the marinade, than roll in a mixture of finely chopped almonds, salt, and fresh breadcrumbs ( I use panko for the extra crunch )

Great on the grill and you can also do a seed-crusted one using whole seed spices like fennel, sesame, mustard, caraway, poppy, or cumin.
HTH

Tim

 

[Tim Mulvihill]

Thanks Tim, sounds great! I'll have to try that!

 

[timothy]

Glad to help Tim. I forgot to add in a squeeze or two of fresh lemon or lime juice to the marinade.

Tim

 

[Cliff Bartlett]

Closest I got was a stuffed pork loin roast, using a cashew mixture. Tim's above sounds better. Good luck.