Cummulative Rating
N/A Servings
Makes 4 servings. Difficulty
Medium
Ingredients
For the cornbread: 1 cup gf flour 1 cup corn meal 2/3 cup sugar 1-1/2 Tablespoons baking powder 1/2 teaspoon salt 1-1/4 cups whole milk 3 large eggs, lightly beaten 1/2 cup canola oil
For the pork tenderloin: 1 1-lb. pork tenderloin Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 2 garlic cloves, minced 2 Tablespoons gf Dijon mustard 1/2 teaspoon fresh thyme, chopped 1 Tablespoon fresh oregano, chopped
Directions
Prepare the cornbread (this can be done a day ahead of time - you will only use about 2 cups of the cornbread. Freeze unused cornbread for later use.): Preheat oven to 350°F.
In a large bowl, combine gf flour, corn meal, sugar, baking powder and salt.
In a separate bowl, combine milk, eggs and canola oil.
Pour liquid ingredients into dry and mix until just combined.
Pour the batter into an 13x9-inch greased baking dish. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a rack. Crumble 2 cups of the cornbread for this recipe and freeze the rest for later.
Preheat the oven to 425°F. Pat the pork dry and season all over with salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium high heat. Add the pork tenderloin and brown all over, about 4 minutes total. Transfer the pork tenderloin to a shallow baking dish.
Add butter to the skillet and sauté garlic for about 30 seconds. Remove from heat and add cornbread crumbs, thyme and oregano. Season to taste with salt and freshly ground black pepper.
With a basting brush, basted the pork tenderloin on the sides and top with Dijon mustard. Press the cornbread crumbs onto the top and sides of the pork tenderloin. Roast in the middle of the oven until an instant read thermometer registers 155°F, about 20 minutes. Transfer the pork tenderloin to a cutting board and tent loosely with foil. Let rest for 10 minutes. Slice the pork tenderloin into 1/2 inch slices and serve.
Tips
We used The Gluten Free Pantry’s Country French bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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