Walnut encrusted pork loin with herbs de provence

Walnut Encrusted Pork Loin

Walnut Encrusted Pork Loin with Herbs de Provence

Author: Kelsey Miguel (@notumamiscooking)

Elevate your dining experience with this Walnut Encrusted Pork Loin recipe brought to you by Kelsey Miguel, a dish that seamlessly combines the richness of walnuts with the succulence of pork. Paired with a tantalizing Dijon Maple Sauce, this culinary creation is sure to delight your taste buds and leave you craving more. Let’s embark on a journey to culinary excellence together.


For the Walnut Encrusted Pork Loin:

  • 2 pork loins
  • 2 eggs
  • ¼ cup flour + 2 tablespoons
  • ½ cup chopped walnuts
  • 1 tablespoon Herbs de Provence
  • 1 tablespoon olive oil
  • 1 teaspoon salt

For the Dijon Maple Sauce:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • Pinch of salt
  • Cracked black pepper

Cooking Directions:

  1. Preheat Your Culinary Canvas:

    • Preheat your oven to 400°F, setting the stage for a delectable dining experience.
  2. Create the Walnut Coating:

    • In a food processor, pulse the walnuts until they reach a coarse consistency, creating the foundation for the pork loin coating.
  3. Craft the Walnut Mixture:

    • In a bowl, combine the pulsed walnuts with Herbs de Provence, ¼ cup of flour, and salt. Pour this flavorful mixture onto a shallow plate or bowl, ready to envelop the pork loin.
  4. Prepare the Egg Bath:

    • In another shallow bowl, whisk together two eggs and olive oil, creating a luscious bath for the pork loin.
  5. Breading Station Magic:

    • Create a three-step breading station. First, dip each pork loin in the remaining 2 tablespoons of flour mixed with a pinch of salt. Second, bathe it in the egg mixture. Finally, generously coat it in the walnut mixture.
  6. Bake to Perfection:

    • Place the walnut-encrusted pork loins on a parchment-lined baking sheet and bake for 25-30 minutes or until the internal temperature reaches 145°F. Gently flip the pork loins halfway through the baking process for an even, golden crust.
  7. Rest and Slice:

    • Allow the beautifully baked pork loins to rest for 10 minutes, letting the juices redistribute within the meat. Then, expertly slice the pork loin into delectable portions.
  8. Dijon Maple Sauce Elegance:

    • In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, a pinch of salt, and cracked black pepper. Drizzle this exquisite sauce over the sliced pork loins, adding a layer of complexity to each bite.

Congratulations, you’ve just created a Walnut Encrusted Pork Loin masterpiece that is both visually stunning and gastronomically satisfying. Share this culinary delight with a loved one or savor it on your own, and relish in the satisfaction of turning a simple pork loin into a work of art. Bon appétit!


If you liked this recipe, discover more from Kelsey at https://kelseymiguel.com or on Instagram @notumamiscooking


Walnut Encrusted Pork Loin

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