Walnut Encrusted Pork Loin
Walnut Encrusted Pork Loin
(serves 2-3)
Elevate your dining experience with this Walnut Encrusted Pork Loin recipe brought to you by Kelsey Miguel, a dish that seamlessly combines the richness of walnuts and Herbs de Provence with the succulence of pork. Paired with a Dijon Maple Sauce, this culinary creation is sure to delight your taste buds and leave you craving more.
Ingredients:
- 2 pork loins
- 2 eggs
- ¼ C flour + 2 tbsp
- ½ C chopped walnuts
- 1 Tbsp Herbs de Provence
- 1 Tbsp olive oil
- 1 tsp salt
Sauce:
- 2 Tbsp Dijon mustard
- 3 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- Pinch of salt
- Cracked black pepper
Cooking Directions:
- Preheat oven to 400F.
- In a food processor pulse walnuts until a coarse consistency.
- Mix together walnuts, herbs de Provence, ¼ C flour, and salt. Pour mixture into a shallow bowl or plate.
- In another shallow bowl, mix two eggs, and olive oil.
- Create a three step breading station. First, the remaining 2 Tbsp flour and a pinch of salt. Second, egg mixture. Third, walnut mixture. Bread each pork loin through the three steps.
- Place pork loin on a parchment lined baking sheet and bake for 25-30 mins or until internal temperature reaches 145F; gently flipping the pork loin half way.
- Allow pork loins to rest 10 minutes before slicing, serve alongside dijon maple sauce.
If you liked this recipe, discover more from Kelsey at https://kelseymiguel.com or on Instagram @notumamiscooking
- Tags: Recipes
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