Roasted Pork Tenderloin With Sage Corn Bread Crust
June 12, 2008
I found this recipe way back in the 2001, my husband and I absolutely loved it and I make it at least four times a year. I like to make a whole batch of fresh baked corn muffins so I can use (about 3 muffins) for my crumb mixture and serve the remaining muffins on the side as my starch. I serve it with a nice green vegetable like sautéed kale or collard greens. It’s actually a pretty light dinner. This recipe comes from Gourmet magazine. Please enjoy!!
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- 1 (1-lb) pork tenderloin
- 2 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves minced
- 1 cup crumbled corn muffins
- 1 tsp finely chopped fresh sage
- 2 tbsp Dijon mustard
Preheat oven to 425 degrees
Pat pork dry and sprinkle with salt and pepper.
Heat oil in a 10-inch nonstick skillet (I use a dutch oven so I don’t splatter) over high heat until hot but not smoking, then brown pork turning, about 4 minutes. Transfer to an oiled shallow baking pan. Add butter to skillet and cook garlic over moderate heat, stirring until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage and salt and pepper to taste. 
Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155 degrees, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil). Transfer to a cutting board, tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160 degrees).
Serves: 4
Total time: 4o minutes
Related posts:
- Stir Fry Pork Tenderloin with Carrots and Green Beans
- Roasted Chicken And Corn Summer Chowder
- Tennesse Pork Ribs
