Dinner for 6
Pecan Cornbread Crusted Pork
Pork tenderloins receive a Dijon coating and buttery pecan-cornbread crust before roasting until tender and safe to eat.
$5.56for 4 servings
$1.39 per serving$5.56 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.
- 45 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
SouthernHigh-proteinBudgetFamilyDinnersFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Nuts and seeds$0.70/oz typical | 3.5 oz | $2.36Typical price |
| Sandwich bread$2.49 each typical | a little | $0.31Typical price |
| Butter$0.40/oz typical | 1 oz | $0.40Typical price |
| Garlic$0.75 each typical | a little | $0.08Typical price |
| Pork roast, shoulder or loin$2.49/lb typical | 2 lb | $4.98Typical price |
| Total for the servings shown | $8.34 | |
Pantry staples you likely have
Salt and pepperMustard, mayo, ketchup
Not included in the cost.
Ingredients
- 3/4 cup pecan halves
- 1 1/4 cups crumbled cornbread or 1 1/4 cups corn muffins
- 2 tbsp butter
- 1 tbsp finely chopped garlic
- 2 pork tenderloin
- salt and pepper
- 3 tbsp dijon mustard
Steps
- Heat the oven to 425 F and oil a roasting pan for 3 minutes.
- Pulse the pecans into coarse crumbs and mix them with cornbread, butter, and garlic for 7 minutes.
- Coat the pork tenderloins with Dijon mustard and press the pecan mixture over them for 5 minutes.
- Place the pork in the pan and roast for 25 minutes until it reaches 145 F.
- Rest the pork for 5 minutes before slicing.
Swaps
- Pork roast, shoulder or loin for Beef chuck roast or stew beefabout $4.50/lb more at typical prices
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.
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