Pecan & Cornbread Crusted Pork Loin

Recipe by Dancer
READY IN: 45mins


  • 34
  • 1 14
    cups crumbled cornbread (or 2 corn toaster cakes) or 1 1/4 cups corn muffins (or 2 corn toaster cakes)
  • 2
    tablespoons butter
  • 1
    tablespoon finely chopped garlic
  • 2
    (1 lb) pork tenderloin
  • salt and pepper
  • 3
    tablespoons Dijon mustard


  • Heat oven to 400 degrees.
  • 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.
  • 2.
  • 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 degrees, about 15 minutes longer.
  • Let meat stand 10 minutes before slicing.