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Pork Loin Crusted with Pecans and Mustard
The mustard and pecan crust adds another dimension of flavor to this pork loin recipe grilled using Western Apple and Maple BBQ chips.
Ingredients:
2 large egg whites¼ cup smooth Dijon mustard1 TSP finely chopped fresh chives2 cups finely crushed pecans¼ TSP fine sea salt4 (6 OZ) pieces pork loin, trimmed and pounded to a ½-inch thickness1 TBSP avocado oil
Directions:
- For a gas grill, preheat to medium-high and place Western Apple and Maple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple and Maple Wood Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- In a large bowl, whisk together the egg whites, mustard, and chives. Mix the pecans and the salt together in a shallow pan or plate.
- Pat the pork dry with a paper towel and dip it into the mustard mixture, thoroughly coating each piece. Shake off the excess mustard, but leave a fairly heavy coating. Firmly press each piece of pork into the pecans, coating evenly on both sides.
- When the grill is hot and the chips are smoking, place the pork on the grill and grill until the pork feels firm to the touch and the internal temperature of the pork reaches 145°F, about 15-20 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
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