Monday, March 17, 2014
Sunday Supper: Panko and Dill Pork Loin
Panko and Dill crusted Pork Loin
8 tbsp fresh chopped dill
2 tbsp plain Greek yogurt
3 minced garlic cloves
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1 1/2- 1 3/4 lb boneless pork loin
1/3 cup Panko Italian flavored bread crumbs
2 tbsp olive oil
-Combine 3 tbsp of dill, yogurt, garlic, lemon juice, salt and pepper in a small bowl and generously spread over both sides of pork.
-Combine Panko, 3 tbsp of dill, and olive oil and pat over both sides of pork loin.
-Place in a shallow roasting pan or baking dish coated with olive oil, cover and refrigerate at least 1 hour.
-Heat oven to 425, and cook pork loin, covered, for 15 minutes. Reduce heat to 375, and bake an additional 35-40 mins. (I like the internal temp of pork to reach 150-160 instead of 140. I promise this can be done without drying out the pork!)
-Let pork stand 10 mins, then garnish with remaining dill, slice, and serve.
This recipe is great with any grain: couscous, pasta, or rice.