Pork Tenderloin with Cornmeal-Herb Crust

Pork Tenderloin with Cornmeal-Herb CrustRecipe
Photo: Ryan Benyi; Styling: Lynn Miler
Serves 4

Cost per Serving:



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1/4 cup yellow cornmeal
1 cup fresh parsley, finely chopped
1/2 cup fresh sage, finely chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1 1 1/4-lb. pork tenderloin


Prep: 5 Minutes
Cook: 20 Minutes

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

2. 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. 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 145ºF, 8 to 10 minutes longer.

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

Created date

January 2010

Nutritional Information

Calories 286
Fat 12 g
Satfat 3 g
Protein 31 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 92 mg
Sodium 661 mg