It’s been a long time since I have been in the kitchen. The first thing I did when I got back into it was this Panko Crusted Pork Loin (then I took another hiatus). I love keeping pork loin around. I buy a very large piece when it goes on sale and usually cut it into four smaller pieces and freeze them. It is so unbelievably cost effective to do it this way. I know some people are against freezing meat and only like to use it fresh but when I am not one of those people. I have no problem freezing any meat and using it later. It also benefits my wallet because it allows me to buy in bulk on occasion. Anyway, I also find pork loin looks pretty impressive yet it is really easy to cook so I like to keep it around. This recipe looks great of a plate and only calls for a minimal amount of ingredients. It does take a little time to cook but it is worth it. Enjoy!
1 3-4 pound boneless pork loin, trimmed (I like to leave a little fat around the edges because pork fat rules! but you don’t have to if you don’t want to)
Salt
Pepper
2 tablespoons Whole-grain Dijon mustard
1 cup Panko breadcrumbs
1/4 cup Olive oil
3 Garlic cloves, minced
Preheat oven to 425 degrees F.
Season the pork loin on all sides with salt and pepper. Spread the whole-grain mustard over the top of the pork loin. Set on a rimmed baking sheet and set aside.
In a small bowl mix together the panko breadcrumbs and garlic. Season with salt and pepper. Drizzle in olive oil and mix together until the breadcrumbs are coated. You may need more or less olive oil depending on the brand of panko you use, some are drier then others.
Coat the pork loin in the panko breadcrumbs putting most the breadcrumbs on the top where the mustard is so it will adhere. Bake for 15 minutes uncovered. After 15 minutes cover with aluminum foil and continue to bake for 1 hour or until the meat internally reaches 155 degrees F.
Allow to rest before slicing. Enjoy!
Tags: crusted pork loin, dinner, entree, main dish, panko crust, panko crusted pork loin, pork, pork loin
