Panko crusted pork loin is an easy main dish for holidays or other special occasion dinners. The pork is coated with Dijon mustard and topped with crispy panko breadcrumbs flavored with fresh sage. It comes out of the oven so juicy and delicious!

sliced panko crusted pork loin in a dish.

At the risk of offending anyone who thinks only turkey or ham should grace a holiday table, I present this panko pork loin recipe. It’s a nice alternative, especially if you’re hosting a smaller celebration and want to avoid days of holiday leftovers crowding your fridge.

Plus, it’s easy. Get yourself a center-cut pork loin, slather it in Dijon mustard, and coat it with panko mixed with fresh sage. It’s very holiday-y without all the stress and goes with pretty much any side dish. It’s a winner, friends.

Ingredients

Panko: These are extra crispy and light breadcrumbs. Be sure to use plain panko, not the already-seasoned kind.
Fresh sage: If you want to use dried sage, you can, but reduce the amount to two teaspoons.
Minced garlic
Kosher salt and black pepper
Olive oil: I like to mix this with the panko so the coating turns golden and crispy when it bakes.
Pork loin roast: Look for a center-cut pork loin between four and five pounds.
Dijon mustard: You can also use your favorite kind of mustard.

How to Make It

☑️ Make the Panko Coating

Combine the panko, sage, garlic, salt, and pepper in a medium-sized bowl. Mix in the olive oil.

☑️ Coat the Pork Loin

Combine the panko, sage, garlic, salt, and pepper in a medium-sized bowl. Mix in the olive oil.

Place the pork on a baking sheet, fat side up. Coat the top and sides of the pork with the mustard. Sprinkle the panko mixture over the pork. Lightly press it into the mustard so it adheres. Coat the sides and top evenly.

☑️Bake

I like to bake pork loin at 375°F, but the cooking time will vary depending on the size of the loin. It will take about 15-20 minutes per pound, so cooking a 4-pound pork loin will take between an hour and an hour and twenty minutes.

To eliminate all guesswork, use a meat thermometer and cook the pork until it’s 145°F in the center. Every oven is different, so I recommend checking it about 20 minutes before the recommended cooking time. For a 4-pound one, start checking it at about 40 minutes or so.

☑️ Rest

Tent the pork with foil and rest it for five to ten minutes before slicing and serving it.

Recipe Tips

If you’ve never cooked a pork loin like this you might be wondering about that fat cap. You can trim some of the fat if you prefer, but I wouldn’t take a lot of it off. The fat will melt into the meat as it cooks making it extra juicy and flavorful. Without the fat, the meat will be a little dry.

Leftover pork loin will keep in the fridge for three to four days.

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