Walnut Encrusted Pork Roast


Pork roast with wine sauce has an elegant look but is very easy to make. It is a great recipe for entertaining.

Walnut Encrusted Pork Roast
Photo: Scott Little
Roast Time:
75 mins
Total Time:
75 mins


  • 1 2-2.5 pound boneless pork top loin roast (single loin)

  • cup finely chopped walnuts

  • 1 tablespoon snipped fresh rosemary

  • ½ cup merlot or dry red wine

  • 1 cup canned lingonberries (about 2/3 of a 14.5-oz. jar) or whole cranberry sauce (about 1/2 of a 16-oz. jar)

  • 1 tablespoon lemon juice

  • 1 sprig fresh rosemary (about 6 inches)


  1. Preheat oven to 325 degree F. Place roast on a rack in a shallow baking pan. Combine walnuts and snipped rosemary; press over top and sides of roast. Sprinkle with salt and pepper. Roast for 1-1/4 to 1-1/2 hours or until internal temperature reaches 160 degree F and juices run clear.

  2. Meanwhile, in a small saucepan combine remaining ingredients. Bring to boiling. Reduce heat. Boil gently, uncovered, about 15 minutes or until sauce is reduced to 1 cup. Allow sauce to cool 15 minutes. Remove rosemary sprig. (Sauce thickens slightly as it cools.) Spoon sauce over slices of pork roast. Pass remaining sauce. Makes 8 servings.

Nutrition Facts (per serving)

265 Calories
11g Fat
19g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 265
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 57mg 19%
Sodium 92mg 4%
Total Carbohydrate 19g 7%
Protein 19g
Vitamin C 1.2mg 6%
Iron 0.9mg 5%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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