Pork Loin in Nut Crust with Mustard Sauce

Recipe for pork loin in a walnut crust with mustard sauce

This dish blends the juiciness of pork loin with a flavorful crust of walnut that provides texture and deep flavor, complemented by a creamy and slightly spicy mustard sauce. It is ideal for those who want a PorkDelight full of TraditionalFlavor, with a gourmet touch that will impress without complications.

Preparation time

Organize your time so that each step is executed with precision and without rush.

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 60 minutes
• Servings: 4 to 6
• Difficulty: Intermediate

Ingredients

For the loin

• 1 kg pork loin
• Salt to taste
• Ground black pepper to taste
• 2 tablespoons of olive oil
• 100 g chopped walnuts (preferably English walnuts)

For the mustard sauce

• 4 tablespoons of Dijon mustard
• 4 teaspoons liquid honey
• 100 ml of white wine dry
• 100 ml chicken broth
• Salt and pepper to taste

To accompany

• 4 medium potatoes
• Frying oil
• Fresh chopped parsley for garnish

If English walnuts are not available, you can substitute them with chopped almonds, which maintain the crunchy character of the CrustMagic you are looking for and provide a delicate flavor similar to NutGourmet.

Utensils we will use

• Large non-stick pan
• Medium pot for cooking
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Oven-safe dish
• Kitchen twine to tie the loin
• Aluminum foil

Preparation

1. Preparation of the loin and walnut crust

1. Clean and dry the loin: Wash the pork loin under the tap and dry it with paper towels. This helps the crust adhere better.
2. Season the piece with salt and pepper: Sprinkle salt and ground black pepper on all sides, making sure it covers well to enhance the flavor.
3. Adhere the nuts to the loin: Press the chopped nuts onto the surface of the loin with your hand to form the crust. The nuts provide a texture FlavorfulCrust ideal for contrast with the sauce.
4. Tie the loin: Use kitchen twine to secure the meat and keep the crust firm during cooking. This also helps maintain the shape of the loin and ensure even cooking.
5. Sear in a pan: Heat the oil over medium-high heat in the pan and sear the loin on all sides until the crust turns golden and the meat is sealed (approx. 3 minutes per side). This prevents the juices from escaping.

2. Oven baking

1. Preheat the oven: Set the oven to 160 °C for slow and even cooking.
2. Place the loin in a dish: Place the seared loin in a refractory dish and cover with aluminum foil to prevent the crust from burning.
3. Bake: Cook for approximately 40 minutes. The gentle heat allows the loin to retain its juiciness and the crust to remain crispy.

3. Preparation of the mustard sauce

1. Remove excess oil: In the pan where you seared the loin, remove some oil so as not to saturate the sauce.
2. Mix mustard and honey: Add the mustard and honey to the pan, mixing so they integrate completely, forming the base of the MustardSauce.
3. Deglaze with wine: Pour in the white wine little by little to lift the flavors stuck to the bottom, this adds depth to the sauce.
4. Add broth: Add the chicken broth and mix well until the sauce begins to simmer gently.
5. Adjust seasoning and thicken: Let it cook over medium-low heat until the sauce is slightly thick. Adjust salt and pepper to taste if necessary.

4. Crispy french fries

1. Peel and cut the potatoes: Make cubes approximately 1 cm per side for even frying.
2. Wash and dry: Rinse the potatoes several times until the water runs clear to remove excess starch, and dry them well to prevent oil splattering.
3. Fry in hot oil: Use oil at medium-high temperature (7 out of 9). Fry in batches so the oil doesn't cool down.
4. Drain and salt: Place the potatoes on absorbent paper and add salt to taste immediately.

To finish and serve

Carefully remove the kitchen twine so as not to undo the crust. Slice the loin into medallions and serve covered with the hot mustard sauce. Accompany with french fries decorated with chopped parsley.

This balance between the crispy texture of the LomoNuez and the tenderness of the MostazaDelicias will make your diners enjoy a genuine and elegant flavor.

Approximate nutritional information per serving

• Calories: 450 kcal
• Proteins: 35 g
• Fats: 25 g
• Carbohydrates: 30 g
• Fiber: 3 g

These values are an estimate and may vary depending on the quality of the ingredients and techniques used.

5 keys to make the pork loin in a walnut crust with mustard sauce perfect

• Select a firm loin: The quality of the loin guarantees flavor and texture. Look for one that is fresh and without deep cuts.
• Press the crust well: For the nut to adhere perfectly, press firmly and tie correctly with kitchen twine.
• Don't forget to sear the loin: Browning the meat in a pan creates a layer that retains juices, making the loin juicy and with a crispy crust.
• Cook at a low temperature: The oven at 160 ºC allows for even cooking without drying out the loin or burning the nut.
• Sauce preparation at the end: Use the loin juices to add depth to the mustard and honey sauce, thus taking advantage of all the flavors.

When is it ideal to enjoy it?

This dish is perfect for family celebrations where you want to impress with traditional yet sophisticated flavors. Its balance between the crunch of the nut and the TraditionalFlavor of the delicate mustard makes it ideal for weekend dinners or gatherings with friends. It is also an excellent alternative for the Christmas menu, adding a touch of AlmondDelights that makes a difference.

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Frequently asked questions about pork loin in nut crust with mustard sauce

Share your experience

Cooking is for experimenting and sharing. Did you try this recipe from LomoGourmet? Tell us how it turned out, if you made any variations with the suggested ingredients, or how you served it. Your experience can inspire others to enjoy this homemade delight!

Culinary glossary for pork loin in nut crust with mustard sauce

• Crust: crispy layer that forms on food when covered and browned.
• Salt and pepper: season the meat with salt and pepper to enhance flavor.
• Deglaze: technique for dissolving juices stuck to the pan with a liquid, such as wine.
• Sear: quickly brown the surface of the meat to preserve its juices.
• Tie: tie the piece of meat with string to maintain shape and crust.

Pork Loin in Nut Crust with Mustard Sauce

Pork Loin in Nut Crust with Mustard Sauce: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: loin, pork, crust, nut, with, sauce, mustard, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT30M

Cooking Time: PT30M

Total Time: PT60M

Recipe Ingredients:

• 1 piece of pork loin, 1 kg
• ½ cup toasted Mexican pecan
• ½ cup of melted butter
• Salt and pepper to taste
• 5 chopped garlic cloves
• ½ cup peach jam (from Casa Mayte or La Villita)
• 2 cups of milk
• 2 tablespoons Pradera Mustard or La Costeña Mustard
• 1 pinch nutmeg
• 1 teaspoon whiskey (optional)

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 1 hour

Total: :

Total: 1 hour and 30 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Low

Season the loin with salt and pepper: :

Season the loin: Add salt and pepper evenly over the entire piece to enhance the natural flavor of the meat.

Mix butter and peach jam: :

Mix butter and peach jam: In a small bowl, combine these ingredients until a homogeneous mixture is obtained.

Glaze the loin: :

Glaze the loin: Use a kitchen brush to cover the entire surface with the butter and jam mixture, ensuring an even layer. Place on a baking sheet covered with parchment paper or a silicone mat.

Prepare the vegetables: :

Prepare the vegetables: In a separate bowl, combine the baby potatoes, carrots cut into medium pieces, minced garlic, parsley, and five tablespoons of the jam mixture. Distribute them to one side of the loin on the tray, forming a vegetable accompaniment.

Bake: :

Bake: Place in a preheated oven at 180°C for approximately 70 minutes. After 35 minutes, baste the loin again with the jam sauce to promote a golden and crispy crust.

Blend the ingredients: :

Blend the ingredients: In the blender, combine the toasted pecan, milk, nutmeg, and whiskey until a smooth and uniform mixture is obtained.

Heat the sauce: :

Heat the sauce: Pour into a pot over medium-low heat, without letting it boil, stirring constantly to prevent it from curdling. The heat should be gentle, just so that the texture remains creamy and uniform.

Slice the loin: :

Slice the loin: Once cooked and rested, cut into uniform-sized portions, ensuring each retains a well-formed crust.

Serve: :

Serve: Drizzle the slices with the mustard sauce and accompany with the roasted vegetables.

Be precise with baking time: :

Be precise with baking time: Overcooking can dry out the meat, while undercooking can leave it raw. Use a meat thermometer to check for the correct doneness (approximately 65°C internally).

The toasting of nuts: :

Nut toasting: It is essential to toast the nuts before grinding them to intensify their aroma and flavor, but avoid burning them to avoid acquiring bitter flavors.

Prepare the sauce in advance: :

Prepare the sauce in advance: The mustard sauce can be made a few hours beforehand so that the flavors integrate better. Just heat gently before serving.

Use natural and quality ingredients: :

Use natural and quality ingredients: The quality of the walnut and milk makes a difference in the final flavor of the dish.

Elegant Presentation: :

Elegant Presentation: Serve on simple white plates that highlight the colors of the loin, vegetables, and sauce, such as those from La Villita or Casa Mayte.

Meat Selection: :

Meat selection: It is advisable to choose a quality loin, preferably from producers like La Sierra, which guarantees tender and juicy meat.

Baking precision: :

Precision in baking: Control temperature and time to avoid dryness, using a meat thermometer to determine the ideal point.

Crust Appearance: :

Crust appearance: The nut should be toasted, crispy, and golden, not burnt. This is achieved by monitoring during toasting and the final baking.

Flavor Integration: :

Flavor integration: Use fresh ingredients and reliable brands like Sabormex or Del Fuerte to enhance every bite.

Refrigeration and Preservation::

Refrigeration and preservation: If there's any left over, wrap it in aluminum foil and store it in the refrigerator. To reheat, use a gentle oven to maintain the texture.

Editor's Rating:
4.7