Roasted Pork Tenderloin with Sage Corn Bread Crust
Roasted Pork Tenderloin with Sage Corn Bread Crust takes about 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 201 calories, 24g of protein, and 11g of fat per serving. For $1.08 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Epicurious. It works well as a Southern main course. A couple people made this recipe, and 63 would say it hit the spot. A mixture of salt, corn, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. If you like this recipe, take a look at these similar recipes: Roasted Pork Tenderloin with Sage Cornbread Crust, Roasted Pork Tenderloin With Grapes And Sage, and Maple-Sage Roasted Pork Tenderloin.
Servings: 4
Ingredients:
1/2 teaspoon black pepper
2 corn toaster cakes, crumbled, or 1 cup crumbled corn muffin
2 tablespoons Dijon mustard
1 teaspoon finely chopped fresh sage
2 garlic cloves, minced
1 tablespoon olive oil
1 (1-lb) pork tenderloin
2 teaspoons salt
1 tablespoon unsalted butter
Equipment:
oven
frying pan
baking pan
kitchen thermometer
aluminum foil
cutting board
Cooking instruction summary:
Preparation Preheat oven to 425°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°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°F).
Step by step:
1. Preheat oven to 425°F.
2. Pat pork dry and sprinkle with salt and pepper.
3. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes.
4. Transfer to an oiled shallow baking pan.
5. Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.
6. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
7. 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°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.)
8. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).
Nutrition Information:
covered percent of daily need
