Pork Tenderloin in Corn Bread

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


Pork Tenderloin in Corn Bread

by 3  people


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Servings: Makes 4 servings.
Prep Time: 25 mins
Total Time: 1 hr
Related Categories: Corn Bread, Roast Pork Tenderloin

 
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Ingredients
  • 1-1/4 cups
    all-purpose flour
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  • 1/4 cup
    cornmeal
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  • 1 teaspoon
    sugar
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  • 3/4 teaspoon
    baking powder
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  • 1/4 cup
    cooking oil
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  • beaten egg
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  • 3 tablespoons
    water
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  • 2 to 3 tablespoons
    snipped fresh cilantro or parsley
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  • 1 teaspoon
    chili powder
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    pepper
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  • 1 12- to 14-ounce
    pork tenderloin
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  • 3/4 cup
    salsa or picante sauce
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  • 1/4 teaspoon
    salt
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  •  
    Lemon leaves (optional)
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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
Per serving: 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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