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
- Preheat over to 350°.
- 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.
- 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.
- 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.
- 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.