Garlic Crusted Sliced Pork Loin with Fresh Succotas

Name: Garlic Crusted Sliced Pork Loin with Fresh Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Dijon mustard; 1 tablespoon kosher salt; 1 tablespoon fresh thyme, chopped fine; 1/2 teaspoon black pepper; 3 garlic cloves, minced fine; 3 pounds boneless pork loin, trimmed and tied; 2 cups frozen baby lima beans, or fresh shelling beans; Kosher salt; 2 tablespoons unsalted butter; 4 to 6 ears fresh sweet corn scraped from the cob (you will need 2 cups total a little more is ok); 1/3 cup heavy cream; 1 teaspoon sugar; Freshly ground black pepper; 2 shakes paprika; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1/4 cup Dijon mustard
1 tablespoon kosher salt
1 tablespoon fresh thyme, chopped fine
1/2 teaspoon black pepper
3 garlic cloves, minced fine
3 pounds boneless pork loin, trimmed and tied
2 cups frozen baby lima beans, or fresh shelling beans
Kosher salt
2 tablespoons unsalted butter
4 to 6 ears fresh sweet corn scraped from the cob (you will need 2 cups total a little more is ok)
1/3 cup heavy cream
1 teaspoon sugar
Freshly ground black pepper
2 shakes paprika
2 tablespoons chopped flat-leaf parsley

1
Make the pork loin: Preheat the oven to 425 degrees F.
2
Place the first 5 ingredients in the bowl of a mini chopper.
3
Process until the mixture resembles a coarse paste.
4
Rub the paste over the surface of the pork and allow the pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hoursleave roast at room temperature for 30 minutes before roasting if refrigerated.
5
Roast the pork for 30 to 50 minutes, check temperature with a meat thermometer.
6
The temperature should read 140 degrees F. Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.
7
Make the succotash: Place the beans in a saucepan and cover with salted water.
8
Simmer until tender, 6 to 8 minutes for frozen beans, and 25 minutes for fresh shelling beans.
9
Drain the beans, and using the same saucepan, add the butter and the corn and saute quickly, about 2 minutes.
10
Add the cream, sugar, beans, and salt and pepper.
11
Cook over low heat for about three minutes more.
12
Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley.
13
Top each with 3 to 4 (1-inch) slices of the pork loin and serve immediately.

1454

kcal

Calories

Fat

103

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup Dijon mustard, 1 tablespoon kosher salt, 1 tablespoon fresh thyme, chopped fine, 1/2 teaspoon black pepper, and more.

Yes, Garlic Crusted Sliced Pork Loin with Fresh Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Crusted Sliced Pork Loin with Fresh Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions