Pecan Cornbread Crusted Pork Loin
Elevate your dinner table with this Pecan Cornbread Crusted Pork Loin—an irresistible blend of savory, sweet, and nutty flavors that’s perfect for any occasion. This recipe features a juicy pork loin coated with a golden crust made from toasted pecans and cornbread crumbs, infused with the warm smokiness of paprika and a hint of garlic. A honey-Dijon glaze ties it all together, adding a touch of sweetness and helping the crust adhere beautifully. With a prep time of just 20 minutes and a stunning result worthy of a holiday feast, this dish pairs wonderfully with roasted vegetables or mashed sweet potatoes for an unforgettable meal. Perfectly cooked and bursting with texture, this pork loin recipe guarantees to impress family and guests alike. Keywords: pecan cornbread crusted pork loin, pork loin recipe, honey Dijon glaze, easy dinner recipe, holiday dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 cup Cornbread crumbs
- 1 cup Pecans
- 3 tablespoons Honey
- 2 tablespoons Dijon mustard
- 2 tablespoons Butter, melted
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Let them cool, then finely chop.
In a medium bowl, combine the cornbread crumbs, chopped pecans, garlic powder, smoked paprika, salt, and black pepper. Mix well and set aside.
In a small bowl, whisk together the honey, Dijon mustard, and melted butter to create a glaze.
Pat the pork loin dry with paper towels and place it onto the prepared baking sheet. Brush the honey-mustard glaze evenly over the entire surface of the pork loin.
Press the cornbread-pecan mixture onto the pork loin, ensuring it coats the top and sides evenly. Press gently to adhere the crust to the glaze.
Insert a meat thermometer into the thickest part of the pork loin, ensuring it does not touch bone if applicable.
Bake the pork loin in the preheated oven for 40-50 minutes, or until the internal temperature reaches 145°F (63°C). If the crust begins to brown too quickly, loosely cover the pork loin with aluminum foil.
Remove the pork loin from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.
Slice the pork loin into thick medallions and serve warm alongside your favorite sides, such as roasted vegetables or mashed sweet potatoes.
Nutrition Facts
Calories |
4322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.4 g | 324% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 71.9 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 427 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4698 mg | 100% | |
*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.
