| 1 pork tenderloin (the rest of ingredients based on a 1-pound roast) 2 teaspoons of salt 1/2 teaspoon of black pepper 1 tablespoon of olive oil 1 tablespoon of butter 2 teaspoons of minsed garlic 1 cup of crumbled corn muffin or corn toaster cake 1 teaspoon of sage 2 tablespoons of Dijon mustard |
| Preheat the oven to 425 degrees. Pat the pork dry and rub with salt and pepper. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown the pork, turning on all sides, about 4 minutes. Transfer to an oiled shallow baking pan. Add butter to the skillet and cook the garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste. Spread mustard over the pork and pat half of seasoned crumbs onto mustard, then sprinkle all over with the remaining crumbs. Roast in middle of oven for 30 minutes or until a thermometer inserted into the meat reads 155 degrees. If after 15 minutes the crumbs are getting too dark, tent loosely with foil. When the meat is cooked, transfer it to a cutting board. Cover it loosely with foil and let stand 10 minutes before slicing. |
| The Main Courses Chef presents ... Pork Roast with Corn Bread Crust at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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