Roasted Pork Tenderloin with Sage Corn Bread Crust
From grizzlybear 17 years ago
- 25 minutes to make
- Serves 4
this tenderloin is bursting with flavor.....I think you will like the taste of this.....;-)
Ingredients
- 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).
The Rating
Reviewed by 13 people-
Another great pork tenderloin recipe! I will have to learn how to make corn bread first, you can't buy it here in Britain...
Thanks Griz!
sitbynellie
in Glasgow loved it
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This sounds yummy! Love pork tenderloin.
gapeach55
in Covington loved it
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Aha, someone else never grew up on Howard Johnson corn toasters....love those. But I think the sage and mustard combination make this dish sing. Love it, hugs to ya, dear.
notyourmomma
in South St. Petersburg loved it
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