I wanted to make a “special” dinner to celebrate The Man’s first day back to work. Running around doing things in the house this morning before work, I thought about what I could do that wouldn’t have us eating at midnight.
Mmmkay. I pulled one out of the freezer for defrosting.
Sweet and crunchy.
Huh. I have plums and cornflakes.
After getting the meal going, I sat in front of the tube and stewed because The Man didn’t come right home after work. Man, I hope he isn’t going to revert back to old habits now that he’s working again.
I cooked up some brown rice and mixed vegetables to serve along with the pork.
Still a little pissy, so I am just going to post the recipe now. LOL
Sweet & Crunchy Pork Tenderloin
2 pounds pork tenderloin
3/4 cup GF cornflake crumbs
2 cloves garlic, put through a press
2 tbsp whole grain mustard
1/4 tsp kosher salt
2 tbsp honey
Preheat the oven to 350 degrees. Line a baking pan with foil, spray with cooking spray, and set aside.
Remove the pits from the plums; place the flesh into a food processor or blender. Pulse until the plums have become a puree. Pour the puree into a small saucepan and heat over medium-high heat until reduced to a thick sauce. Remove from the heat.
Stir in the mustard, garlic, and honey. Pour onto a large plate; spread it across the whole plate.
On another plate, combine the cornflake crumbs and salt. Spread the mixture across the whole plate.
Trim any excess fat from the tenderloin, then roll it in the plum mixture, making sure to coat the meat extremely well. Then roll the tenderloin in the cornflake mixture, again coating well.
Place the coated tenderloin in the prepared pan and bake for about an hour. Remove from the oven and allow to stand for a few minutes before cutting.