Pecan Crusted Bone-In Pork Loin w/ Dijon Maple Glaze

In my last post, I expressed how my mood towards the holidays has become more intimate focused than entertainment focused. Well, that hasn’t changed at all folks – just thought I’d throw that out there. In addition to that, if you’ve decided to keep your holiday celebrations intimate like me; here’s another not-so-traditional dinner idea that will work perfectly.

Getting ready for the holidays is all about planning and preparation. When I’m planning for big events or gatherings, I like to make a list of everything. I typically put together my to-do list first, then different lists for menu/grocery shopping, decorations, plates/etc, and activities. I know it seems excessive – but it keeps me focused and prevents me from forgetting anything.

This is my process when I’m preparing for events, vacations/trips, social outings, etc. I’m always more productive, focused, and calm when I map out my daily plans. If I don’t I’m typically all over the place and tend to get overwhelmed. My day has to start with production to end with production. (i.e. Me ending the day with a blog post) Otherwise, I will have a stress filled day with no accomplishments.

For example, today was a GOOD day! *Ice Cube voice*

I was set out to cook breakfast and spend time with Bear before work. So instead of laying in bed for an extra hour, (lately Bear has been taking our son to school, while I sleep in) I decided to cook us breakfast and find us a good morning movie to watch before our busy work days.

SideNote: We watched Mowgli: Legend of the Jungle on Netflix. It was soooo good!!

After that, Bear got ready for work and I prepared for my events this week. I put together my shopping lists and equipment checklists for each event, as well as my to-do list for each day leading up to event day. I managed to pack up my equipment for all 3 events this week, as well as update my inventory spreadsheet.

My work day was basically done before 2pm! Shout out to staying focused and no idle time in between tasks. YEESSSS!! I even managed to get some God lessons in the mix. Now if that ain’t accomplishment – I don’t know what is.

I felt so good and so proud of myself. Now, I typically get a lot done in a day when I plan accordingly. However, to be able to properly plan, cook breakfast, complete the plan, spend some time with Pops, and cook lunch all before I picked my son up from school. That’s a new level for me. Not to mention, I had dinner prepared before 7pm. *slowly pats self on the back*

Which brings me here. Here, finishing this blog post motivated and eager to share with you all that a lot can be done in the course of a day. And to remind you to take time out of your busy schedule to spend some of it with God.

Push through motivation.

Pecan Crusted Pork Loin

  • Servings: 6-8
  • Difficulty: medium
  • Print


3 – 4 lb Bone-In Pork Loin, frenched *see link below*
1 cup Pecans, chopped
1/2 cup Whole Wheat Breadcrumbs
3/4 cup Dijon Mustard
1 tsp. Parsley
1 tsp. Paprika
1 tsp. Garlic, minced
Salt & Pepper, to taste
3 Tbsp. Olive Oil

For Glaze:

1/2 cup Maple Syrup
1/4 cup Course Ground Dijon Mustard
salt & pepper, to taste

Preheat oven to 375ºF

In a food processor, combine pecans and bread crumbs. Transfer to a bowl, then add parsley, paprika, garlic, salt, and pepper. Set Aside.

Rinse Pork loin and pat dry. Season with a little salt and pepper, then coat with dijon mustard. Next, cover the pork loin with the pecan crust mixture.

Next, heat olive oil in a large skillet. Then brown each side of the pork loin, about 1 minute on each side. Transfer to a baking rack and roast in oven for about 30-35 mins or until cooked through and has reached an internal temperature of 155 degrees.

Meanwhile, in a sauce pan combine, maple syrup and mustard. Simmer for about 2-3 mins or until heated through. Season with salt and pepper, if desired.

Serve with pork loin.

How to French a Bone-In Pork Loin 


Leave a Reply