Whole-grain Crusted Pork Loin with Cranberry Mustard Sauce
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.