Cornbread Crusted Whf Pork Tenderloin Recipe
Brussels sprouts, shaved apple, tarragon, mustard jus.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cornbread Crust
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.
- 2
Cook the Pork Tenderloin
Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned (about 3-4 minutes per side). Transfer the skillet to the oven and roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- 3
- 4
Make the Mustard Jus
In a small saucepan, combine Dijon mustard, honey, and a splash of water. Heat over low heat until warmed through and well combined.
- 5
Assemble the Dish
Once the pork is cooked, let it rest for 5 minutes before slicing. Spread the cornbread mixture on top of the pork and place it under the broiler for 2-3 minutes until golden brown. Serve the sliced pork on a plate with Brussels sprouts, shaved apple, and drizzle with mustard jus.
