Pork Tenderloin with Cornmeal-Herb Crust

Name: Pork Tenderloin with Cornmeal-Herb Crust
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh parsley, finely chopped; 118 milliliters fresh sage, finely chopped; 2 cloves garlic, finely chopped; 2 Tbsps olive oil; 567 grams pork tenderloin; 1 teaspoon salt; 59 milliliters yellow cornmeal

You can never have too many main course recipes, so give Pork Tenderloin with Cornmeal-Herb Crust A mixture of cornmeal, sage, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Preheat oven to 500F. Line a baking sheet with heavy-duty foil; mist with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

In a medium bowl, combine cornmeal, parsley, sage, garlic, oil and salt; stir well. Pat tenderloin dry. Press cornmeal mixture onto tenderloin, coating it completely.

Ingredients you will need

Cornmeal

Parsley

Garlic

Sage

Salt

Cooking Oil

Equipment you will use

Bowl

Transfer to prepared baking sheet and roast for 10 minutes. Using tongs, carefully turn tenderloin over and continue to roast until an instant-read thermometer inserted into center of meat registers 145F, 8 to 10 minutes longer.

Ingredients you will need

Meat

Equipment you will use

Baking Sheet

Kitchen Thermometer

Tongs

Remove tenderloin to a cutting board, tent loosely with foil and let stand for 10 minutes before slicing and serving.

Equipment you will use

Cutting Board

Aluminum Foil

Equipment

Ingredients

Servings:

237milliliters

fresh parsley, finely chopped 118milliliters

fresh sage, finely chopped 2cloves

garlic, finely chopped 2Tbsps

olive oil 567grams

pork tenderloin 1teaspoon

salt 59milliliters

yellow cornmeal

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Vina Cobos Bramare Uco Valley Malbec. It has 5 out of 5 stars and a bottle costs about 40 dollars.