Cornmeal-and-Chile-Cumin Coated Pork Loin |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 1/4 lb boneless pork loin, trimmed |
2 tablespoons yellow cornmeal |
1 tablespoon cumin seeds, toasted and coarsely ground |
1 1/2 teaspoons olive oil |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. 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 155°F, 30 to 45 minutes. Let stand, loosely covered, 10 minutes. Cut pork into 12 slices (about 1/4 inch thick).
4. Each serving about 208 calories and 11 grams fat. Nutritional analysis provided by Gourmet
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