Georgia Pecan and Cornbread Crusted Pork Loin
- Yield 6 servings
The cornbread and pecan coating gives this pork loin added flavor and crunch, and helps to seal in the juices.
- 3/4 cup Georgia pecan halves
- 2 -- corn toaster cakes, broken into quarters (or 1 1/4 cup crumbled cornbread or corn muffin)
- 2 tablespoons butter
- 1 tablespoon finely chopped garlic
- 2 -- (1-pound) pork tenderloins
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Dijon mustard
- Preheat oven to 400F.
- 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.
- 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 158F, about 15 minutes longer. Let meat stand 10 minutes before slicing.