callin cooks from all over the world
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Pork Tenderloin with Sage Cornbread Crust

Go down

Pork Tenderloin with Sage Cornbread Crust Empty Pork Tenderloin with Sage Cornbread Crust

Post  Admin Fri Nov 06, 2009 9:47 pm

Pork Tenderloin with Sage Cornbread Crust

1 (1-pound) pork tenderloin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled
1 teaspoon finely chopped fresh sage
Salt and freshly ground black pepper
2 tablespoons Dijon mustard

Preheat oven to 425F. 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 140F, 10 to 15 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.

Admin
Admin

Posts : 3084
Join date : 2009-06-23
Age : 50
Location : iron city tn usa

https://cooksworldwide.forumotion.net

Back to top Go down

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum