Walnut-Coated Pork Loin
Walnut-Coated Pork Loin



  • 50g finely chopped walnuts
  • 50g dried breadcrumbs
  • 3 sprigs of thyme, leaves only
  • Salt and pepper
  • 4 tbsp flour
  • 4 slices of pork loin,
  • 1⁄2 cm thick
  • 2 eggs, beaten
  • 5 tbsp olive oil
  • Rosemary chips to serve
  • Green olive tapenade, to serve
  • Mix the walnuts, breadcrumbs, and thyme on a plate, and season well with salt and pepper. Sprinkle flour onto another plate, and dredge the meat in the flour, dip in the beaten egg, and press into the walnut and breadcrumb mixture. Coat them as much as possible.
  • Fry the pork slices in the oil for 5 minutes on each side, or until cooked through and crisp. Serve with herby chips and green olive tapenade for a truly delicious lunch!
30 mins
4 serving

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