I had never heard of dukka before, an Egyptian spice blend, until a friend of mine mentioned how it was wonderful in hummus. The traditional blend of hazelnuts, coriander and cumin sounded like a great addition to pretty much anything I could add it to and once I was told what dukka was – and more importantly how easy it was to make, I started seeing it everywhere. It was on menus, it was in jars at fancy grocery stores and random friends started talking about casually as if everyone knew what it was. For me, my favorite way to use the spice blend is on pork or lamb. So when I was tasked to create formal dinner dish using Anolon’s Nouvelle Copper 3 Quart Sauté Pan I immediately decided I wanted to make an encrusted dukka pork loin. My partner came home to the smell of it roasting in the oven and he couldn’t wait to dive into it. I’m pretty happy with the results myself! Check out my Dukka Encrusted Pork Loin recipe over at the Anolon site!
I’m teaming up with Anolon for six weeks to create recipes for their site for the holidays! And follow their hashtag #holidayhosting for more holiday recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.