Cornbread-and Herb-Crusted Pork Loin

Cornbread-and Herb-Crusted Pork Loin

A simple but flavorful preparation makes this juicy pork loin a main course worthy of any celebration.

Cornbread-and Herb-Crusted Pork Loin
Makes 6 to 8 servings
  • 1½ cups crumbled cornbread
  • 2 cloves garlic, minced
  • 1½ teaspoons minced fresh sage
  • 1½ teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 1 (3½-to 4-pound) boneless pork loin roast, room temperature
  • 2 tablespoons Dijon mustard
  • Garnish: fresh sage
  1. Preheat over to 350°.
  2. In a 12-inch cast-iron skillet, cook cornbread crumbs over medium-high heat, stirring frequently, until lightly browned, 3 to 4 minutes. In a medium bowl, stir together cornbread crumbs, garlic, sage, rosemary, and thyme; reserve.
  3. Wipe skillet clean. Add olive oil, and heat over medium-high heat. Sprinkle salt and pepper all over pork. Add pork; cook until browned on all sides. Remove from heat.
  4. Transfer pork to a work surface. Spread mustard all over pork. Firmly press cornbread mixture onto pork to fully cover. Carefully place pork in skillet.
  5. Bake until cornbread mixture is golden brown and an instant-read thermometer inserted in center of pork registers 150°, 50 minutes to 1 hour, loosely covering with foil to prevent excess browning, if needed. Remove from oven, and let stand for 15 minutes before slicing. Garnish with sage, if desired.