Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by MyRecipes March 2010

Gallery

Credit: Ryan Benyi; Styling: Lynn Miler

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

286 calories; fat 12g; saturated fat 3g; protein 31g; carbohydrates 11g; fiber 3g; cholesterol 92mg; sodium 661mg.
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