Roasted Pork Tenderloin with Sage Corn Bread CrustFrom grizzlybear 8 years ago
- 1 (1 pound) pork tenderloin shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- 2 garlic cloves, minced shopping list
- 1 cup corn toaster cakes, crumbled, or crumbled corn muffin shopping list
- 1 teaspoon finely chopped fresh sage shopping list
- 2 tablespoons Dijon mustard shopping list
How to make it
- Preheat oven to 425 degrees F.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet 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 F, 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, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160 degrees F).
People Who Like This Dish 20
The Cookgrizzlybear CA
The Rating13 people
Sounds yummy Griz. Thanks.jenniferbyrdez in kenner loved it
yumm im trying it i bookmarked it thanksminitindel in THE HEART OF THE WINE COUNTRY loved it
Pork Tenderloin fan...I'll be making. You've got my 5.gramma58 in Chesterfield loved it
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