Roasted Pork Tenderloin with Sage Cornbread Crust Recipe

Name: Roasted Pork Tenderloin with Sage Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) pork tenderloin; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 garlic cloves, minced; 1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled; 1 teaspoon finely chopped fresh sage; Salt and freshly ground black pepper; 2 tablespoons Dijon mustard

Servings: persons

1 (1-pound) pork tenderloin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled
1 teaspoon finely chopped fresh sage
Salt and freshly ground black pepper
2 tablespoons Dijon mustard

1
Preheat oven to 425 degrees F.
2
Pat pork dry and sprinkle with salt and pepper.
3
Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes.
4
Transfer to an oiled shallow baking pan.
5
Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.
6
Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.
7
Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs.
8
Roast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140 degrees F, 10 to 15 minutes.
9
(Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.)
10
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160 degrees).
11
Garnish with sage leaves.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon olive oil, and more.

Yes, Roasted Pork Tenderloin with Sage Cornbread Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Pork Tenderloin with Sage Cornbread Crust

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