Cornmeal And Chile Cumin Coated Pork Loin Recipes

CORNMEAL-AND-CHILE-CUMIN COATED PORK LOIN

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).

CORNMEAL CRUSTED PORK

Steps:

• In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat.
• Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet; cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste; toss. Serve along side pork. Sprinkle with oregano leaves. Makes 4 servings.

CORNMEAL AND CUMIN PORK LOIN

Steps:

• Season pork with salt and pepper.
• Mix cornmeal and cumin together.
• Turn pork in this mixture to coat.
• Heat oil in a skillet til hot but not smoking.
• Brown pork, turning, about 3 minutes.
• Transfer pork to a roasting pan.
• Roast at 350°F for 25 to 30 minutes until internal temperature registers 155°F.
• Let stand 10 minutes loosely covered.
• Slice and serve.