Dinner · In the Kitchen · Sides, Dips, Ect

Pecan Crusted Pork Loin…and things

Hey there, question…new year…new you? No, not really. Me either. I do have some goals though. One of which does happen to do with body image…weight…and such. Lets be real…my pants are waaaaay too tight. *SIGH* I think I ate the holidays…since Halloween its been a free for all around here. Anyway that being said I’m trying to keep it paleo 100% and whole30 as much as possible…like the kids and my hubby still eat bread but not this gal!

Now to jump right in! Today we are doing a full dinner menu…not just one dish.

Pecan crusted pork loin, with cranberry sauce, and sauteed green beans. A few thoughts…pork and cranberry go very well together. I hated green beans as a kid…turns out I don’t really like canned food, who knew! I love these green beans, fresh (well from the produce section) sauteed in some bacon grease and clarified butter finished with sliced almonds and bacon bits! Yum yum! Quick jaunt on over to a side note…my husband always says he doesn’t like pork loin, its very easy to over cook so be careful, but he likes this…as long as I don’t over cook it!

Pecan Crusted Pork Loin with Cranberry Sauce and Sauteed Green Beans

  • Servings: 2.5
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The pork loin is a recipe adapted from the Whole30 cook book, it is seasoned and coated with finely chopped pecans. The cranberry sauce is refined sugar free, made with just three ingredients. To round this meal out we serve it with sauteed green beans, tossed with almonds, and chopped bacon.

The pork loin is a whole30 recipe, however, the cranberry sauce is NOT due to the honey, and the green beans can be if you used whole30 approved bacon. Its a delicious meal either way! (Also usually when you buy a pork loin its in two pieces with one end being thicker…you can use all of it but to make our grocery money go further I usually only use half and save the other half for a second meal.)


  • Pork Loin 
    • 1 Lb Pork Loin
    • 2 T Mustard Powder
    • 1 T Chile Powder
    • 1 T Onion Powder
    • 1 T Garlic Powder
    • 1 t Salt
    • 1 t Pepper
    • 1/2 C Finley Chopped Nuts (I like pecans, you can use any you like)
  • Cranberry Sauce
    • 12 Oz Fresh Cranberries
    • 1/2 C Honey
    • 1/3 C Orange Juice
  • Sauteed Green Beans
    • 1 Lb Green Beans
    • 4 to 5 Slices of Bacon, cooked and chopped (Whole30 approved!)
    • 1/4 C Sliced Almonds
    • 1 T Clarified Butter


Pork Loin

  1. Preheat your oven to 350 degrees.
  2. Mix all the seasonings together. Pat dry the pork loin and rub the seasonings all over.
  3. Let that sit for a minute while you finely chop your nuts. I use the food processor but you do whatever works for you. Once you have the nuts very finely chopped roll the pork loin in them.
  4. Place the pork loin in an oven safe baking dish and bake for 25 to 30 minutes. A pork loin needs to be cooked to 145 degrees, and as I said before they are very easy to over cook. My suggestion is to cook for 25 minutes and check the internal temperature and add time accordingly.
  5. Once the pork loin has an internal temperature of 145 remove from the oven and let rest for a few minutes before slicing it into thick medallions.

Cranberry Sauce

  1. While the pork loin is cooking, place all three ingredients into a sauce pan and heat stirring occasionally.
  2. The cranberries will start to pop, this is good.
  3. Cook for about 5 minutes, stirring occasionally, until the sauce thickens naturally. Turn off the heat and set aside. (Try not to eat it all lol)

Sauteed Green Beans

  1. Again while the pork loin is cooking, and while stirring cranberry sauce occasionally, cook the bacon and set aside to cool.
  2. With the bacon grease still in the pan add the clarified butter. Once melted add the green beans. Stir occasionally until the beans are cooked through, and slightly browned if you like them that way (I do).
  3. Add the bacon you chopped and some sliced almonds, mix well, and set aside.


  1. Place a dollop of cranberry sauce on the plate and spread slightly.
  2. Place three to four pork loin medallions on top of the cranberry sauce.
  3. Finish the plate with green beans and serve.
  4. Enjoy the deliciousness!

This is a fairly easy, well rounded meal. My kids love cranberry sauce, and green beans, and the pork is usually easy to convince them to try. I like it because its a delicious filling meal that I can feel good about cooking for my family and my self.

I hope you enjoy this!

Have a blessed week!




9 thoughts on “Pecan Crusted Pork Loin…and things

  1. This looks delicious. And going back on my low carbs this weekend and the pork loin and the green beans will fit the menu. Thanks for putting this out!

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