Cornmeal-and-Chile-Cumin Coated Pork Loin

Ingredients

• 1.3 lb pork loin boneless trimmed
• 1 tablespoon cumin seeds toasted
• 1.5 teaspoons olive oil 
• 2 tablespoons cornmeal yellow

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 350°F.
2. 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.
3. Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes.
4. 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.
5. Let stand, loosely covered, 10 minutes.
6. Cut pork into 12 slices (about 1/4 inch thick).
7. Each serving about 208 calories and 11 grams fat.
8. Gourmet