Roasted Pork Tenderloin with Sage Cornbread Crust

Name: Roasted Pork Tenderloin with Sage Cornbread Crust
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters crumbled corn muffin, or 2 corn toaster cakes, crumbled; 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; 4 servings Salt and freshly ground black pepper; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Roasted Pork Tenderloin with Sage Cornbread Crust a try. This recipe makes 4 servings with 347 calories, 26g of protein, and 15g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, sage, salt and pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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

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Cutting Board

Aluminum Foil

Garnish with sage leaves.

Ingredients you will need

Sage

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 237milliliters

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

Dijon mustard 1teaspoon

finely chopped fresh sage 2

garlic cloves, minced 1Tbsp

olive oil 454grams

pork tenderloin 2teaspoons

salt 4servings

Salt and freshly ground black pepper 1Tbsp

unsalted butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well 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. You could try Susana Balbo Nosotros Single Vineyard Nomade Malbec. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 109 dollars per bottle.