Roasted Pork Tenderloin with Sage Corn Bread Crust

Name: Roasted Pork Tenderloin with Sage Corn Bread Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons black pepper; 2 corn toaster cakes, crumbled, or 1 cup crumbled corn muffin; 2 Tbsps Dijon mustard; 1 teaspoon finely chopped fresh sage; 2 garlic cloves, minced; 1 Tbsp olive oil; 454 grams pork tenderloin; 2 teaspoons salt; 1 Tbsp unsalted butter

The recipe Roasted Pork Tenderloin with Sage Corn Bread Crust is ready in around 45 minutes and is definitely a great gluten free option for lovers of Southern food. This main course has 201 calories, 24g of protein, and 11g of fat per serving. This recipe serves 4. Head to the store and pick up garlic cloves, butter, pork tenderloin, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Pat pork dry and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Transfer to an oiled shallow baking pan.

Equipment you will use

Baking Pan

Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.

Ingredients you will need

Butter

Garlic

Equipment you will use

Frying Pan

Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Sage

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Mustard

Spread

Meat

Pork

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).

Equipment you will use

Cutting Board

Aluminum Foil

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2

corn toaster cakes, crumbled, or 1 cup crumbled corn muffin 2Tbsps

Dijon mustard 1teaspoon

finely chopped fresh sage 2

garlic cloves, minced 1Tbsp

olive oil 454grams

pork tenderloin 2teaspoons

salt 1Tbsp

unsalted butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. 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. The Alta Vista Classic Malbec with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.