Oatmeal Crusted Pork Loin Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

Steps:

• Preheat oven to 375 degrees F.
• Season pork loin with garlic powder, salt and pepper. Heat grapeseed oil over medium-high heat in a large skillet. When the oil begins to shimmer, sear the pork on all sides. Transfer the meat to the oven, cover and let roast until fork tender and to an internal temperature of 162 degrees F on an instant-read thermometer, about 40 minutes. In last 10 minutes of roasting time increase heat to 425 degrees F and remove cover. Remove from oven to let carryover cook to 170 degrees F. Slice after meat has rested.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
• Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Brush the jam all over the pork loin. Mix together breadcrumbs, oats and thyme leaves, then press over the pork. Place the pork in a baking tray and drizzle or spray with olive oil, then season. Roast for 1 hr until cooked through. Leave to rest, uncovered, for 10 mins. Serve with Lowfat roasties and steamed greens.

Steps:

• Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
• In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
• Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Steps:

• Grind oatmeal until it's a course powder.
• In a large mixing bowl combine the oatmeal with the allspice, nutmeg, and flour.
• In a small bowl combine the egg and milk.
• Coat each pork chop with the egg mixture and then a coating of oatmeal, set aside.
• In a large skillet cook the pork chops on low for about 15 minutes or until done (internal temperature of 160).