Friday, April 6, 2012

Pork Tenderloin with Cornmeal-Herb Crust

This was herb overload...ha.  It was good! If your a fan of herbs then you'll love this, if not.....well you probably won't love it. 

Ingredients: 1/4 cup yellow cornmeal, 5 tablespoons dried parsley, 2 1/2 tablespoons dried sage (I halved the recipe and subbed 1/2 teaspoon of basil and 1/2 teaspoon of rosemary instead of the sage), 2 cloves garlic, minced, 2 tablespoons olive oil, 1 teaspoon salt, 1 1 1/4-lb. pork tenderloin

Preheat the oven to 500 degrees.  Line a baking sheet or pan with foil, spray with cooking spray.

In a large bowl, mix everything together. (Except for the tenderloin.)

Using a paper towel, pat the tenderloin dry. 
Press the herb mixture on the tenderloin.  Coat it completely. 

Place on the baking sheet or pan.  Roast for 10 minutes.
After 10 minutes, using tongs, turn over and roast for another 10 minutes.  I let it cook for about 15 minutes instead of 10 minutes. 

When cooked, remove tenderloin from sheet/pan.  Place on a cutting board and cover loosely with foil. Let rest for a few minutes before slicing.  (This helps to keep the juices in and keeps it from drying out.) 

After it has sat for a few minutes.  Slice and plate!

Find a written version here.

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