Nut-Crusted Meat Logs
This may just be the first instance of cutting the Whole-Cut Loin into two long meat “logs,” but it comes with a good reason, and it all has to do with crust. You see, when dealing with a scrumptious cranberry-pistachio crust, one needs as much coverage as one can possibly get. Which is precisely what “meat-logging” enables - the crust we all deserve. A giving crust. A crusty crust.

• 1x Juicy Marbles Loin
• 1 tbsp of garlic powder
• 1 tbsp of coriander powder
• 1 tsp of ground cloves
• 1 tsp smoked paprika
• 1 tbsp onion powder
• 1 tsp of black or white pepper
• 1 cup of finely chopped pistachios
• 1/4 cup of fresh garlic, minced
• 1/4 cup of cranberry sauce/cranberry jam
• 1 tbsp of plant-based butter, or olive oil
• 1/4 cup of fresh thyme
• 1.5 tsp of salt

1.5H / SERVES 6-8

1. Cut the loin in half the long way. Season each side of the loin generously with salt, garlic powder, ground cloves, smoked paprika, onion powder, and pepper, until each side is coated. (You may need to add more spices than are written in the recipe to sufficiently cover the loin!) If you have time, leave the meat in a container in the fridge for at least 4 hours or overnight, so that the seasoning will penetrate the center. If you don’t have the time, no worries, you can also roast it immediately.
Next, preheat the oven to 200c/400f. Take an oven tray and put a piece of baking paper on it.
Take your loin and spread a thin layer of butter over each side. Then spread a juicy layer of cranberry sauce over it.
Next, take a big plate that is at least as long as the loin and add the ground pistachios, fresh garlic, minced garlic, thyme, and salt to the plate. Then Carefully roll each side of the loin in the pistachio mix and lay it onto the oven tray. Use your hands to finish covering the loin with nuts, garlic, and herbs until it’s completely covered.
Cover the tray with a sheet of tin foil and bake the meat for 25 minutes while it’s covered. Then remove the tin foil and bake for another 7-10 minutes, or until the crust is nicely browned and toasted.

Bon appetite!