Roasted Pork Tenderloin with Sage Corn Bread Crust

Roasted Pork Tenderloin with Sage Corn Bread Crust
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 teaspoon fresh sage
  • 1 1-lb pork tenderloin
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • + 2 more ingredients
    • 2 tablespoons Dijon mustard
    • 2 corn toaster cakes or 1 cup crumbled corn muffin

Preheat oven to 425°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, sti...

View full recipe at Epicurious

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