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Georiga Pecan & Corn Bread Crusted Pork Loin

Gpecans-hands

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1 rating
10
prepare
35
cook
6
serves

INGREDIENTS

3/4 cup Georiga pecan halves
1 1/4 cup crumbled cornbread or corn muffin
2 tbsp. butter
1 tbsp. finely chopped garlic
2 pork tenderloins (about 1 lb. each)
Salt, to taste
Pepper, to taste
3 tbsp. Dijon mustard

INSTRUCTIONS

  1. 1
    Preheat oven to 400°F.
  2. 2
    In a food processor, combine pecans and cornbread and process until pecans are finely chopped. Melt butter in medium-size skillet over moderate heat. Add the garlic and cook until fragrant about 1 minute. Stir in the pecan mixture to blend with butter and garlic. Set aside to cool slightly.
  3. 3
    Pat pork dry and sprinkle with salt and pepper. Place in an oiled shallow baking pan. Spread mustard thickly over tenderloins and pat crumb mixture onto mustard. Roast in middle of oven 15 minutes. Tent pork loosely with foil to prevent crust from burning and continue to roast until thermometer inserted diagonally into center of meat registers 158°F about 15 minutes longer. Let meat stand 10 minutes before slicing.

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preparation methods
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cuisines North & South American
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