Ingredients:

1/2 cup walnuts

1/4 cup sesame seeds

1 boneless, center-cut pork loin roast (about 3 pounds)

2 to 3 tablespoons Dijon mustard

1 teaspoon herbes de Provence

1 shallot, coarsely chopped

Salt and ground pepper

     In a small, dry skillet over medium heat, toast the walnuts, stirring constantly, until they just begin to turn light brown, about 3 minutes. Immediately pour them into a small bowl to cool. In the same pan over medium heat, toast the sesame seeds, stirring constantly, until they just begin to turn light brown, 1 to 2 minutes. Pour into the bowl with the walnuts to cool.

     Preheat the oven to 350 degrees F. Place a rack in a roasting pan just large enough to hold the pork. Trim any fat from the pork. Season all over with salt and pepper and spread evenly with the mustard. In a food processor, combine the walnuts, sesame seeds, herbes de Provence, and shallot. Pulse until finely chopped. Pat the walnut mixture evenly over the pork.

     Place the pork on the rack in the pan. Roast until the crust is lightly browned and an instant-read thermometer inserted into the center of the pork reads 145 degress F for medium, 1 to 1 and 1/2 hours. Remove the pork to a carving board and let ret for 5 to 10 minutes. During this resting time, the meat will continue to cook a little. Carve and serve on warmed plates.

Recipe from The Wine and Food Lover's Diet by Phillip Tirman, M.D.