Dijon-Sage Panko Crusted Pork Loin
Panko pork loin is a super easy main dish for holidays or special occasions. The pork is coated in Dijon and panko breadcrumbs and baked until it’s tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 cup panko breadcrumbs
- 2 tablespoons fresh sage leaves, minced
- 2 cloves garlic, minced
- ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 boneless center-cut pork loin roast (about 4 pounds)
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 375°F.
- Mix the panko breadcrumbs, sage, garlic, salt, and pepper in a bowl. Add the olive oil and mix until the breadcrumbs are evenly coated with oil. Set the bowl aside.
- Pat the pork loin roast dry with paper towels. Place it fat side up and brush the top and sides of the pork loin with a thin, even layer of mustard.
- Sprinkle the breadcrumb mixture over the mustard. Lightly press the breadcrumbs so they adhere to the mustard.
- Pork loin will need 15 to 20 minutes of cooking time for each pound. So, if you have a four-pound one, it will take between an hour and an hour and twenty minutes at 375°F. Use a meat thermometer to check the internal temperature – I like to start checking about 40 minutes into the cooking time for a four pound pork loin. If yours is smaller, check it sooner. Once the temperature is between 140 and 145°F, take it out of the oven
- Cover the pork loosely with foil and rest it for 5 to 10 minutes before slicing.
Nutrition
- Calories: 522
- Sugar: 1.1g
- Sodium: 555.8mg
- Fat: 18g
- Saturated Fat: 5.1g
- Unsaturated Fat: 11.7g
- Trans Fat: 0.1g
- Carbohydrates: 13.8g
- Fiber: 1.2g
- Protein: 70.5g
- Cholesterol: 190.4mg
Find it online: https://www.girlgonegourmet.com/panko-pork-loin/
