Cornmeal Crusted Pork


A light dusting of cornmeal makes a tasty crust for pork. Serve with beans and zucchini or summer squash for a colorful and healthy meal.

Cook Time:
8 mins
Total Time:
20 mins


  • ½ cup yellow cornmeal

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 egg, lightly beaten

  • 1 tablespoon water

  • 1 pound pork tenderloin, cut in 1/2-inch thick slices

  • 2 tablespoon olive oil or cooking oil

  • 12 ounce fresh green beans

  • 2 medium zucchini and/or yellow summer squash, thinly bias-sliced

  • 2 tablespoon fresh oregano leaves


  1. 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.

  2. 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.

Nutrition Facts (per serving)

310 Calories
13g Fat
21g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 310
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 127mg 42%
Sodium 385mg 17%
Total Carbohydrate 21g 8%
Total Sugars 3g
Protein 29g
Vitamin C 30.7mg 154%
Calcium 60.6mg 5%
Iron 3.4mg 19%
Potassium 900mg 19%
Folate, total 72.6mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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