• Kate

Parmesan, Jalapeño and Panko Crusted Pork Loin

I have been trying to make this pork loin for the past three weeks. Trying to persuade different friend groups over for dinner so I can use them as ginny pigs. The thing was, I needed both Mark and Melody to be able to make our Wednesday, I wasn’t going to make a whole pork loin for two people.

With Thanksgiving and conflicting schedules, it was hard to get all of us together. But it finally happened! I was finally going to make this cheesy, crunchy, and spicy pork!

Parmesan, Jalapeño and Panko Crusted Pork Loin

  • 1 ½ Lb Pork Loin

  • ½ C Grated Parmesan Cheese

  • 1 C Panko

  • 1 Tsp Salt

  • 1 Medium Jalapeno, Finely Diced (2 Tbsp)

  • 1 Egg

  • 1 Tbsp Water

  • 3 Tbsp Butter

Yields 4 servings

While your meat is sitting on your counter, coming to room temperature, preheat your oven to 350℉. Quickly rinse and pat dry the pork with a paper towel before you begin to prep, we want to clean off any extra juices.

In a shallow dish crack one egg and whisk in water until fully combined. In a second shallow dish combined panko, parmesan cheese, salt, and Jalapeño. I thought I had this genius idea where I could use a cheese grater to thinly grate my Jalapeño, taking on the consistency of Jalapeño flakes instead of diced chunks. It did not work. The water within the pepper affected the product, creating a mushed together mass that was frankly just a mess. Handling a Jalapeño this way also exposed my hands to too much juice from the pepper and they were beginning to burn.

Before it got too bad I abandoned the idea and went back to a classic fine dice. The last thing I needed was Jalapeño hands.

It is time to dredge our pork. First, coat in the egg mixture before transferring to your panko. Panko can be a bit more difficult than traditional bread crumbs so make sure you pat it into your pork. Cover all sides.

Place Cast Iron (or any oven safe pan) over high heat, once a droplet of water bounces off the surface melt 1 Tbsp of butter into the hot pan. Place loin into the pan. Sear for 2-3 minutes.

Carefully turn the pork over, I needed to use both tongs and a spatula. My crust was pealing away since there was space between the panko and there was no true seal. However, with careful patience, I was able to get this monster flipped!

Perform a matrix move and deposit another Tbsp of butter onto the pan before setting the un-seared side of your loin into the inferno. Let cook for another 2-3 minutes before transferring the entire pan into the oven. But not before placing the final Tbsp of butter over top.

Bake for 35 minutes or until internal temperature reads 150℉, let stand for at least five minutes before carving. Sadly, once you cut into the loin there is no way the crust is going to hold on. So be sure to give everyone a few wonderfully crusty pieces with each serving.

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