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Name: Roasted Pork Tenderloin with Sage Cornbread Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 pound Pork tenderloin; 2 teaspoon Salt; 1/2 teaspoon Pepper; 1 tablespoon Olive oil; 1 tablespoon Unsalted butter; 2 cloves Garlic minced; 1 package Corn muffin mix jiffy, crumble; 1 teaspoon Sage chopped fresh; 2 tablespoon Dijon mustard

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INGREDIENTS

1 pound Pork tenderloin
2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Olive oil
1 tablespoon Unsalted butter
2 cloves Garlic ; minced
1 package Corn muffin mix ; jiffy, crumble
1 teaspoon Sage ; chopped fresh
2 tablespoon Dijon mustard

INSTRUCTIONS

Preheat oven to 425 degrees F.

Pat pork dry and sprinkle with salt and pepper.

Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.

Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.

Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140 degrees F, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160 degrees). Garnish with sage leaves

NOTES

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Roasted Pork Tenderloin with Sage Cornbread Crust

1 pound Pork tenderloin
2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Olive oil
1 tablespoon Unsalted butter
2 cloves Garlic minced
1 package Corn muffin mix jiffy, crumble
1 teaspoon Sage chopped fresh
2 tablespoon Dijon mustard

Preheat oven to 425 degrees F. 
Pat pork dry and sprinkle with salt and pepper. 
Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan. 
Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste. 
Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140 degrees F, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160 degrees). Garnish with sage leaves

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 4 Servings

Calories: 292
Calories from Fat: 105 (36%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.4g
Cholesterol 103mg		32 %
Sodium 423.3mg		15 %
Potassium 518.5mg		14 %
Total Carbohydrate 18.7g		6 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 17.4g
Protein 26.6g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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