Spice Crusted Pork Loin w/Roasted Red Pepper and Hazelnut Sauce

I’ve made friends with the Roasted Red Pepper and Hazelnut Sauce! Several years ago I brought it, along with some Gorgonzola Pears, to a potluck, a wanna-get-to-know-you type of event for Portland Symphonic Girlchoir. “Who made this? Who made this!?!” demanded the energetic Italian dynamo organizing the event and soon-to-become-my-good-friend, Jean Malnati (now the Executive Director of PSGC). Its rosemary garlicy goodness had her hooked! Boy, am I glad because years later she scored front row tickets to the Rob Thomas concert at the Schnitz and I’m the lucky girl she called! We pair this sauce with a Draper Valley Pork Loin that we marinate with Dijon mustard then roll in a Indian-inspired spice mixture. We roast it in a high temperature oven until the crust is toasty and the inside is juicy. A great entrée for a lunch or dinner buffet.

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