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Pecan & Cornbread Crusted Pork Loin

Pecan & Cornbread Crusted Pork Loin created by Gagoo

This was found on a web site about a year ago, everytime we have its wonderful.

Ready In:
45mins
Serves:
Units:

ingredients

  • 34 cup pecan halves
  • 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

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Dancer
Contributor
@Dancer
Contributor
"This was found on a web site about a year ago, everytime we have its wonderful."
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  1. Gagoo
    Prepared this for my DH and myself this evening - the flavor in the crust was very good, however, next time I make this I think I'll leave the tenting off while cooking so the crust can crisp up. Thank you Dancer for posting.
    Reply
  2. Gagoo
    Pecan & Cornbread Crusted Pork Loin Created by Gagoo
    Reply
  3. Dancer
    This was found on a web site about a year ago, everytime we have its wonderful.
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