Cornmeal and Cumin Pork Loin
Elevate your dinner table with this irresistible Cornmeal and Cumin Pork Loin—a dish that masterfully balances bold flavors and hearty textures. Enveloped in a golden, crunchy cornmeal crust infused with aromatic cumin, smoky paprika, and garlic powder, this pork loin is first seared to perfection for a rich, caramelized exterior before being oven-roasted to juicy, tender brilliance. With just 20 minutes of prep time, the recipe’s simple three-step breading process—flour, egg wash, and seasoned cornmeal—creates an impressive yet approachable entrée. Serve this crowd-pleaser alongside roasted vegetables or a crisp green salad to complete a meal that’s both sophisticated and comforting. Perfect for weeknight dinners or special occasions, this dish is guaranteed to wow your friends and family. Keywords: Cornmeal Pork Loin, Cumin Pork Recipe, Breaded Pork Loin, Oven-Roasted Pork.
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Recipe Information
Ingredients
- 2 lbs Pork loin
- 1 cup Cornmeal
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Eggs
- 2 tablespoons Milk
- 0.5 cup All-purpose flour
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Pat the pork loin dry with paper towels and trim off any excess fat if needed. Set aside.
In a shallow dish, mix the cornmeal, ground cumin, paprika, garlic powder, salt, and black pepper until well combined.
In a second shallow dish, whisk together the eggs and milk until smooth.
Place the flour in a third shallow dish.
Dredge the pork loin in the flour, coating it evenly and shaking off any excess.
Dip the floured pork loin into the egg mixture, ensuring it is fully coated.
Press the pork loin firmly into the cornmeal mixture, coating all sides evenly. Gently press the coating to adhere.
Heat the olive oil in a large skillet over medium heat. Once hot, sear the pork loin on all sides for about 2-3 minutes per side until golden brown.
Transfer the seared pork loin to the prepared baking sheet and place it in the preheated oven.
Bake for 35-45 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork loin from the oven and let it rest for 5-10 minutes before slicing.
Slice the pork loin into thick medallions and serve warm. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 3.6 g | ||
| Protein | 280.8 g | 562% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 341 mg | 26% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4559 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
