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Pork Tenderloin in Corn Bread
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| 1-1/4 cups all-purpose
flour (I used 1/2 & !/2 bread & all-purpose flour I would have
used just bread flour but ran out) 1/4 cup cornmeal (I used stone ground) 1 t sugar 3/4 t baking powder 1/4 t salt 1/4 cup oil 1 egg, beaten 3 T water 2-3 T snipped fresh cilantro 1 t chili powder 1/4 t salt 1/4 t black pepper (I was out so used white pepper) 1 12-14 oz pork tenderloin 3/4 cup salsa or picante sauce Mix flour, cornmeal, sugarm baking powder and 1/4 t salt. Combine oil, egg and water, Stir liquid mixture into dry mixture until well blended, forming a ball. Combine Cilantro, chili powder, salt and pepper, and run on pork, coating evenly. Roll or pat the corn bread mixture out on lightly floured wax paper until about 8 " square. Roll the dough around the tenderloin, seal edge and ends, and place seam side down in dutch oven. This needs to cook in a hot (~425) oven until the meat reaches 155-160 degrees. Serve with Salsa. Neil Buso |
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