Food recipes
Cornmeal-and-Chile-Cumin Coated Pork Loin
Cornmeal-and-Chile-Cumin Coated Pork Loin Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw cornmeal, degermed, unenriched, yellow spices, cumin seed oil, olive, salad or cooking Directions: Preheat...
Cornmeal-and-Chile-Cumin Coated Pork Loin
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
cornmeal, degermed, unenriched, yellow
spices, cumin seed
oil, olive, salad or cooking
Directions:
Preheat oven to 350F.
Pat pork dry and season with salt and pepper.
Stir together cornmeal and cumin and transfer to a plate.
Turn pork in cornmeal mixture to coat well and discard any remaining mixture.
Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes.
Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155F, 30 to 45 minutes.
Let stand, loosely covered, 10 minutes.
Cut pork into 12 slices (about 1/4 inch thick).
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
cornmeal, degermed, unenriched, yellow
spices, cumin seed
oil, olive, salad or cooking
Directions:
Preheat oven to 350F.
Pat pork dry and season with salt and pepper.
Stir together cornmeal and cumin and transfer to a plate.
Turn pork in cornmeal mixture to coat well and discard any remaining mixture.
Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes.
Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155F, 30 to 45 minutes.
Let stand, loosely covered, 10 minutes.
Cut pork into 12 slices (about 1/4 inch thick).