CORNMEAL-AND-CHILE-CUMIN COATED PORK LOIN

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Cornmeal-and-Chile-Cumin Coated Pork Loin image

Categories     Pork     Roast     Sauté     Picnic     Low Fat     Quick & Easy     Pork Tenderloin     Cornmeal     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

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

Steps:

  • Preheat oven to 350°F.
  • 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 155°F, 30 to 45 minutes. Let stand, loosely covered, 10 minutes. Cut pork into 12 slices (about 1/4 inch thick).

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