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Walnut Encrusted Pork Loin

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. 


  • 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


  • 2 Tbsp Dijon mustard
  • 3 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar
  • Pinch of salt
  • Cracked black pepper


Cooking Directions:

  1. Preheat oven to 400F.
  2. In a food processor pulse walnuts until a coarse consistency.
  3. Mix together walnuts, herbs de Provence, ¼ C flour, and salt. Pour mixture into a shallow bowl or plate.
  4. In another shallow bowl, mix two eggs, and olive oil.
  5. 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. 
  6. 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. 
  7. Allow pork loins to rest 10 minutes before slicing, serve alongside dijon maple sauce.


If you liked this recipe, discover more from Kelsey at or on Instagram @notumamiscooking

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