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September 08, 2006
Roasted Pork Tenderloin with Cornbread Crust
Roasted Pork Tenderloin with Cornbread Crust
This recipe was adapted from one on the Food Network Website that was on Sara's Secret show. I did not have sage so I used Rosemary (thanks to brother-in-law Steve). Also, I cooked it longer than it said to make sure if was very well cooked. It was excellent and even people who are not huge pork fans liked this.
Ingredients:
1 (1-pound) pork tenderloin
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 garlic cloves, minced
1 cup crumbled corn muffin
2 tablespoon bread crumbs
1/2 teaspoon dried rosemary
1/4 teaspoon dried taragon
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
1. Preheat oven to 425 degrees F.
2. Pat pork dry and sprinkle with salt and pepper.
3. Heat 1 tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork on each side, about 4-5 minutes per side. Transfer to an oiled shallow baking pan.
4. Add remaining tablespoon of olive oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.
5. Remove pan from heat and stir in crumbs, rosemary, taragon, and salt and pepper (adjust to taste).
6. Spread mustard over pork and pat seasoned crumbs onto mustard. For the crumbs that do not fit on top, put to the side of the port.
7. Roast in middle of oven until pork is no longer red or pink. This will be around 15-20 minutes depending on the thickness of the tenderloin. (I believe if you had an instant-read thermometer it would register around 140 degrees F).
8. Transfer to a cutting board, then tent loosely with foil and let stand a few minutes before slicing.
Serve with red skin potatoes and canned green beans...hey you worked hard making this!
Posted by cseeman at September 8, 2006 08:03 PM