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Ingredientes
- 1 x pork tenderloin - (abt 1 lb)
- 2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 2 x garlic cloves chopped
- 1 c. crumbled corn muffin
- Â Â (or possibly 2 corn toaster cakes, crumbled)
- 1 tsp finely-minced fresh sage
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Dijon mustard
Direcciones
- Preheat oven to 425 degrees.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over high heat till warm but not smoking, then brown pork, turning, about 4 min. Transfer to an oiled shallow baking pan.
- Add in butter to skillet and cook garlic over moderate heat, stirring, till fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.
- Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven till an instant-read thermometer inserted diagonally 2-inches into meat registers 140 degrees, 10 to 15 min. (Check after 15 min to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 min before slicing (temperature will rise to 160 degrees). Garnish with sage leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 124 | 39% |
| Total Fat 13.89g | 17% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 82mg | 27% |
| Sodium 1750mg | 73% |
| Potassium 330mg | 9% |
| Total Carbs 29.98g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.08g | 0% |
| Protein 17.13g | 27% |
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