Cornmeal-and-Chile-Cumin Coated Pork Loin

1. 1

   Preheat oven to 350F.

2. 2

   Pat pork dry and season with salt and pepper.

3. 3

   Stir together cornmeal and cumin and transfer to a plate.

4. 4

   Turn pork in cornmeal mixture to coat well and discard any remaining mixture.

5. 5

   Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes.

6. 6

   Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155F, 30 to 45 minutes.

7. 7

   Let stand, loosely covered, 10 minutes.

8. 8

   Cut pork into 12 slices (about 1/4 inch thick).

* Per serving · 4 servings · Values may vary.

No additional tips available.