Oatmeal Crusted Pork Loin Recipes

PARMESAN-CRUSTED PORK LOIN CUTLETS

Steps:

• Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
• Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
• Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
• Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

HONEY-KISSED PRETZEL CRUSTED PORK LOIN

Steps:

• Heat oven to 375 degrees F. Combine honey, stone ground mustard, 1 tablespoon Dijon mustard and jalapeno in small bowl. Place crushed pretzels in shallow pan.
• Coat loin filet with honey mixture; roll in crushed pretzels and place on rack in shallow roasting pan. Roast at 375 degrees F for 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
• Meanwhile, make sauce to serve with pork. Melt butter in small saucepan; add garlic and saute 1 minute. Stir in wine and 2 tablespoons Dijon mustard. Bring to a boil; reduce heat and simmer until reduced to about 1/2 cup.
• To serve, slice pork and drizzle with butter sauce.

ITALIAN HERB-CRUSTED PORK LOIN

Steps:

• In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

OATMEAL CRUSTED PORK LOIN

Steps:

• Preheat the oven to 450 degrees F.
• In a large skillet over a medium-high heat, add the oil until smoking hot. Season the pork loin with paprika and salt and pepper, to taste. Add to the hot skillet, turning on all sides until golden brown. Remove from the skillet to a plate and allow to cool for 5 minutes.
• Meanwhile in a kitchen blender add all of the chopped fresh herbs, the bread crumbs and the oatmeal and pulse until looks a little like course powder. Add the melted butter and combine until slightly wet.
• Warm the apricot preserves and water in a small saucepan over low heat until melted together. Spread sparingly over the rested pork loin and then top with the oatmeal and bread crumb mixture. Press it down firmly so it adheres to the pork.
• Transfer the pork to a small roasting pan and put in the preheated oven to roast for 20 minutes. Reduce the heat to 375 degrees F and continue to cook until the pork reaches the correct doneness, about 15 minutes. The internal temperature should register 155 degrees F on an instant-read thermometer.
• Remove from the oven to a cutting board and let rest for at least 10 minutes. Slice and arrange on a serving platter to serve.