ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Tenderloin with Cornmeal-Herb Crust

Photo: Ryan Benyi; Styling: Lynn Miler
Prep time 5 mins
Cook time 20 mins
Yield Serves 4

Ingredients

  • 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

Nutrition Information

  • calories 286
  • fat 12 g
  • satfat 3 g
  • protein 31 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 92 mg
  • sodium 661 mg

How to Make It

  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.