Pork Tenderloin in Corn Bread

This roast pork covered in corn bread is an empanada gone uptown.


Pork Tenderloin in Corn Bread


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Prep Time: 25 mins
Total Time: 1 hr
Servings: Makes 4 servings.
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Ingredients
 
savings in
 
  • 1-1/4  cups  all-purpose flourOn Sale
  • 1/4  cup  cornmealOn Sale
  • 1  teaspoon  sugarOn Sale
  • 3/4  teaspoon  baking powderOn Sale
  • 1/4  cup  cooking oilOn Sale
  • 1    beaten eggOn Sale
  • 3  tablespoons  waterOn Sale
  • 2 to 3  tablespoons  snipped fresh cilantro or parsleyOn Sale
  • 1  teaspoon  chili powderOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  pepperOn Sale
  • 1  12- to 14-ounce  pork tenderloinOn Sale
  • 3/4  cup  salsa or picante sauceOn Sale
  • 1/4  teaspoon  saltOn Sale
  •     Lemon leaves (optional)On Sale

Directions
1.
Mix the flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt. Combine oil, egg, and water. Stir liquid mixture into dry mixture until well blended, forming a ball.
2.
On a lightly floured piece of waxed paper, roll or pat the dough into an 8-inch square. Combine the cilantro, chili powder, 1/4 teaspoon salt, and pepper. Rub cilantro mixture on surface of pork, coating evenly. Place tenderloin across center of dough, folding under narrow end of tenderloin to make an even thickness. With the aid of the waxed paper, roll dough around tenderloin. Seal edge and ends. Place seam side down on a lightly greased baking sheet.
3.
Roast in a 425 degree F oven 20 minutes. Cover loosely with foil; roast 15 to 20 minutes more or until a meat thermometer inserted in center of meat registers 155 degrees F. Let stand 5 minutes. Serve with salsa. If desired, garnish with lemon leaves. Makes 4 servings.

Nutrition information
Calories 434, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 104 mg, Sodium 674 mg, Carbohydrate 42 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet
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