Cornbread-Crusted Pork Loin With Sage

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Heat oil in large non-stick pan over high heat.

3. 3

   While oil heats, season the loin with salt and pepper.

4. 4

   When oil is very hot but not smoking, add loin to pan and brown on all sides, about 4 minutes total.

5. 5

   Transfer to oiled, foil-wrapped shallow baking pan.

6. 6

   Reduce heat under non-stick pan to medium and add butter. Add garlic and cook until fragrant and slightly browned, about 1 minute.

7. 7

   Crumble cornbread into pan and sprinkle with cheese.

8. 8

   Layer sage leaves together in one hand, and use kitchen shears in the other to snip fine ribbons onto the cornbread. Stir mixture in pan and season with pepper to taste.

9. 9

   Spread mustard over loin, then carefully but firmly pat the crumb mixture onto the mustard (when making this for family, I just mound the crumbs over the loin and pat it down a bit for speed).

10. 10

    Tent loosely with foil and cook just until instant-read thermometer registers 155 (a remote probe thermometer helps, otherwise you are likely to knock off a lot of the crust by repeatedly stabbing the loin) about 20-25 minutes.

11. 11

    Transfer loin to a cutting board and tent with foil. Let rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.