The herbs proivded just the right amount of seasoning. I served it sliced but for guests would leave it whole on a platter since it does look much more unique and special. It was very good, definitely a keeper. I'll serve this to guests soon. I served it with sauteed apples.
Pork Tenderloin with Cornmeal-Herb Crust
Photo: Ryan Benyi; Styling: Lynn Miler
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Amount per serving
- Calories: 286
- Fat: 12g
- Saturated fat: 3g
- Protein: 31g
- Carbohydrate: 11g
- Fiber: 3g
- Cholesterol: 92mg
- Sodium: 661mg
- 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
- 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.
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