Cornmeal-and-Chile-Cumin Coated Pork Loin

Cornmeal-and-Chile-Cumin Coated Pork Loin
Photo by Alan Richardson


  • 1 ¼ pounds boneless pork loin, trimmed
  • 2 tablespoons yellow cornmeal
  • 1 ½ teaspoons olive oil
  • 1 tablespoon cumin seeds

Preheat oven to 350°F. Pat pork dry and season with salt and pepper. Stir together cornmeal and cumin and transfer to a plate. Turn pork in cornmeal mixture to coat well and discard any remaining mixture. Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, ab...

View full recipe at Epicurious


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