CORNBREAD ENCRUSTED PORK LOIN WITH TIGERTAIL [recipe]
Develey Corporate Chef Eric Moore is back in the kitchen with Tigertail Mustard! Today’s featured recipe - Cornbread Encrusted Pork Loin - is sure to be a crowd pleasing favorite at all your gatherings this holiday season.
1ea Pork Loin (or tender loin)
Salt & Pepper to taste
3c Mustard & Sage Corn Bread (crumbled)
Spicy Brown Mustard
Preheat oven to 425 degrees.
Clean pork loin and season with salt and pepper.
Sear pork on all sides then set aside to cool.
In the same pan you seared the pork add the butter and garlic. Sautee for one minute. Add corn bread crumbles and stir to coat in butter and garlic them remove and set aside.
Coat cooled pork in a generous amount of spicy brown mustard.
Roll the pork in the corn bread. Be sure to press the corn bread into the meat to get a nice coating.
Once coated bake the pork in the oven until the internal temp reaches 145 degrees (165 if you prefer well done).
Remove the pork from the oven and let rest 5 minutes before slicing.
SERVE & ENJOY
Don't forget to share how you #tigertailit on social media! Use the hashtag & tag us in your photos for a chance to be featured on our website or social media channels!