Pecan Crusted Pork Loin

This Pecan Crusted Pork Loin is super tender and juicy with layers of flavor and crunch.  The meat is coated in a sweet and tangy mix of honey and dijon mustard. Then it is rolled in a mix of herbs and crushed pecans. Baked to crispy perfection on the outside and the juicy inside is infused with flavor. Such an easy way to make a fabulous centerpiece for your meal any night of the week or for a holiday.  Serve with Roasted Garlic Mashed Potatoes and Roasted Green Beans for a fabulous meal!

Pecan Crust

Pork loin is one of my favorite cuts of meat.  It isn’t terribly expensive, it takes on a variety of flavors very well, it is tender and juicy as long as you don’t overcook it, of course!  Putting this Pecan Crust on it, turns this pork loin into something extra special. Fortunately it is very easy to do and is best when prepared a day ahead.  Start by pouring the honey and dijon mustard mixture onto all sides of the meat. Make the crust by chopping all of the ingredients in the food processor. Then roll the pork loin(s) in the pecan mixture until covered on all sides.  Store the meat covered in the fridge for several hours or overnight if possible. This will allow the crust to adhere best and the meat to absorb the flavors.

Cook to Temp

If at all possible, I recommend using an oven safe meat thermometer to determine when the Pecan Crusted Pork Loin is done.  I insert the thermometer into the center of the thickest part of the loin. I set my thermometer to alert me at 160 degrees. This gives me a medium rare pork loin. There has been a lot of debate over the years about what temp it is safe to eat pork. The USDA says pork cooked to 145 degrees is safe to eat. Here is a link if you have more questions.  Due to the variation in thickness and temp of meat when it first goes into the oven, the length of time to cook the pork may vary quite a bit. Cutting into meat to check for doneness can lead to drying it out, so I always recommend using a thermometer.  

To Sauce or Not to Sauce

That is the question! I have served this Pecan Crusted Pork Loin without a sauce, with my Basil Awesome Sauce and Harissa Maple Glaze.  Everyone in my family liked them all but had different favorites! LOL! I also think Drunk as a Sailor Turkey Gravy or the Parsley Mint Pesto from my Pistachio & Pesto Lamb Chops would be great with this Pecan Crusted Pork Loin.  Let me know what you try and like best in the comments below.

Pecan Crusted Pork Loin

4.63 from 8 votes

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Servings: 8 servings

Calories:

Ingredients  

2x3x4x

• 2 Lbs pork tenderloin - (may be more than 1 loin)
• 1 tablespoon fresh rosemary leaves - pulled from 1 small stem
• 2 cups flat leaf parsley, loosely packed - rinsed well
• 2 cups unsalted pecans
• 2 tablespoon fresh sage leaves
• 3 large cloves fresh garlic - skins removed, roughly chopped
• salt and pepper to taste
• ¼ cup dijon mustard
• ¼ cup honey
• olive oil for drizzling & greasing pan
• 1 recipe Basil Awesome Sauce, Harissa Maple Glaze, Drunk as a Sailor Turkey Gravy or Parsley Mint Pesto - optional

Instructions

• Several hours or a day ahead, crust the pork loin.
• In a small bowl, combine the dijon mustard and honey. Coat the pork loin(s) on all sides with the honey mustard mix.
• Put the pecans and rosemary in a food processor and pulse a few times until roughly chopped. Add remaining ingredients for the crust and chop until small uniform crumbs form. Pour on to a large plate or tray.
• Press crust mixture onto all sides of pork loin(s). Cover with plastic wrap and store in the fridge for several hours or overnight.
• When ready to cook, preheat oven to 350 degrees. Place pork loin(s) on a greased baking sheet covered with aluminum foil for easy clean up or parchment paper. Drizzle a little olive oil on top of the pork loin(s). Insert an oven thermometer if you have one.
• Bake for 25-35 minutes or until it reaches your desired cook temp. Cook time will vary depending on the thickness of your pork loin(s). Remove and let rest for 10 minutes before cutting. I like my pork loin cooked to 160 degrees, knowing that it will still warm some after I take it out. This gives me a medium rare cook and it will be slightly pink when cut. Adjust by 5 degree increments to increase or decrease the cook level for your own preferences. I know there is quite a bit of discussion as to how cooked it is safe to eat meat, especially pork, so by all means- cook it as much as you feel is best for you!