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Whole-grain Crusted Pork Loin with Cranberry Mustard Sauce
The grain crust, moistness of the pork and the cranberry mustard are a great combination of sweet and spicy in this pork loin recipe.
Servings
15
15
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Bread
- Pork
Source: Highmark Pittsburgh (Parkhurst Dining)
The grain crust, moistness of the pork and the cranberry mustard are a great combination of sweet and spicy in this pork loin recipe. “This is a very popular pork favorite with our guests because of the flavor profiles that mix well together,” explains Cameron Clegg, executive chef with Parkhurst Dining at Highmark Pittsburgh.
Ingredients
Whole-grain Crusted Pork Loin
4 cups ground whole-grain bread
3 tbsp. chopped fresh tarragon
1/2 tsp. freshly ground black pepper
1 cup olive oil
1 8 lb. pork loin, trimmed
Cranberry Mustard Sauce
1 1/2 cups whole-berry cranberry sauce
1 cup stone ground Dijon mustard
2 tsp. chopped fresh tarragon
2 cups white wine
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 tbsp. cornstarch
1 cup water
Steps
Preheat oven to 400°F.
In bowl, combine first four ingredients to make crust. Cover pork loin with crust. Place in oven.
Roast pork until internal temperature reaches 145°F. Remove from oven and let rest at least 10 minutes before slicing.
Slice pork and serve with Cranberry Mustard Sauce.
Cranberry Mustard Sauce
In small saucepan, combine cranberry sauce, mustard, tarragon, wine, salt and pepper and cook over medium heat for 5 minutes, or until thoroughly heated.
In small bowl, mix cornstarch and water to make slurry.
Stirring occasionally, thicken sauce with slurry until sauce coats back of spoon.
Serve with Whole-grain Crusted Pork Loin.
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