Pecan Encrusted Pork Loin, Bourbon Pan Gravy

5- 10 minutes


1 hour 45 minutes

8 servings

With snow in the forecast, we know you are in need of a simple and easy, yet delicious meal. These cold days make you look forward to a warm and hardy dinner. This Pecan Encrusted Pork Loin with Bourbon Pan Gravy is the evening ticket!  It is delicious and simple with only 10 ingredients, most of which you already have lying around the kitchen. We love to pair this pork with mashed potatoes and lacy cornbread, so be generous with the gravy!


  • 5 lbs. Boneless Pork Loin
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 tablespoon Dijon Mustard
  • 3/4 cup chopped Pecans
  • 1/4 cup Panko

Bourbon Pan Gravy 

  • 2 tablespoon Unsalted Butter
  • 2 tablespoon All-Purpose Flour
  • 1 1/2 cup Chicken Broth
  • 1/4 cup Bourbon


  1. Preheat the oven to 425 degrees F.
  2. Season the pork with salt and pepper then spread the mustard evenly over the pork.
  3. Mix together pecans and panko in a bowl then pat on all sides of the pork.
  4. Roast pork in a large pan, covered loosely with foil for 1 1/2 hours; remove foil and roast for 10 minutes longer or until thermometer reads 150 degrees.
  5. Remove pork from the pan and let it stand on a carving board loosely covered with foil while you make your gravy
  6. Thinly slice the pork, serve with gravy and enjoy!

For Bourbon Pan Gravy:

  1. Drain fat from the roasting pan. Place the pan over low heat. Add the butter and scrape the bottom of the pan to pick up any browned bits. Stir in flour and cook, whisking for about 2 minutes.
  2. Increase the heat to medium and gradually add broth and bourbon, whisking constantly and letting gravy thicken slightly after each addition. (Makes 2 1/4 cup)


Article Provided By: Allison Thomas