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Cumin Cornmeal-Crusted Pork
Recipes
Cumin Cornmeal-Crusted Pork
4 servings
20 minutes total

Ingredients

  • 1 pork tenderloin (1 lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 egg, beaten (or ¼ cup egg substitute)
  • 2 tablespoons stone-ground Dijon mustard
  • ½ cup panko bread crumbs
  • ¼ cup self-rising yellow cornmeal mix
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup fresh cilantro, finely chopped
  • 8 oz sour cream
  • 3 tablespoons chipotle mayonnaise

Steps

    1. Slice pork into 1-inch-thick medallions; season with salt and pepper (wash hands). Whisk in shallow dish: egg and mustard until blended. Combine bread crumbs, cornmeal mix, and cumin in second shallow dish. Coat pork in egg mixture, allowing excess to drip off; dip pork into bread crumb mixture, pressing with fingertips to evenly coat.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place butter and oil in pan, then add pork; cook 3–4 minutes on each side or until pork is crispy and 145°F.
    3. Chop cilantro. Whisk sour cream, mayonnaise, and cilantro until smooth. Serve with pork.

Amount per ¼ recipe serving: Calories 480, Total Fat 34g, Sat Fat 13g, Trans Fat 0g, Chol 115mg, Sodium 490mg, Total Carb 13g, Fiber 1g, Sugars 2g, Protein 27g, Calc 8%, Vitamin A 15%, Vitamin C 0%, Iron 10%