This Cornmeal Crusted Pork Tenderloin is a delicious dinner time option and along with Seeds of Change and Chef Hugh Acheson, I’m spreading the love to #SaveTheFlavors. 
Cornmeal Crusted Pork Tenderloin
Seeds of Change recently launched a campaign called, “Save the Flavors”, which aims to raise awareness about
preserving heirloom seed varieties on the verge of becoming lost. In support of this campaign they are launching a brief, and very cool campaign video to help raise awareness featuring Chef Hugh Acheson, one of my favorite chefs in the industry.

Chef Hugh Acheson’s Endangered Eats was a dinner party he hosted in his restaurant, where patrons bought tickets to the event, hoping (or not) to eat endangered species. The discovery at the end was that they were eating bald eagle or the likes, but the Cherokee Purple Tomato! Acheson is passionate about saving the flavors by eating them – but first, we have to start growing them. These endangered fruits and vegetables have been part of our lives decades ago, but the slowing down of growing them have made them endangered. This is a great time to start planning next year’s garden and I urge you to grow the Cherokee Purple Tomato in your neck of the woods! After growing it, you’ll have the opportunity to get creative in the kitchen and eat it – here are some recipes by the talented Chef Acheson.
Cornmeal Crusted Pork Tenderloin
Sadly, I couldn’t find the Cherokee Purple Tomato on island, but used some gorgeous vine ripe tomatoes from the market. This recipe is a great recipe to serve your family on a weeknight, since it’s fast and easy, but it’s impressive enough to serve this pork tenderloin over whole grains to guests at a dinner party during the weekend. Pair with an oaky glass of Chardonnay and you’re ready to go!

Cornmeal Crusted Pork Tenderloin #SaveTheFlavors

This flavorful pork tenderloin is both quick, yet impressive - perfect for weeknight dinners with the family or weekend dinner parties with friends!
Print Recipe
Seeds of Change 03
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes


  • 1 package Seeds of Change® Quinoa & Brown Rice
  • 2 ripe Cherokee Purple Tomatoes cored & cut into wedges
  • 1-1½ pound pork tenderloin trimmed of all silverskin/tissue
  • 1 cup cornmeal
  • 2 Tablespoons vegetable oil
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon shallot minced
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice freshly squeezed
  • ¼ teaspoon ground chili powder
  • ¼ cup parsley fresh flat-leaf — chopped
  • Freshly cracked black peppercorns


  • Prep Shallots: Whisk the mustard and shallot in a bowl. Add olive oil and continue whisking. Next, add lime juice, chili powder and season to taste with pepper. Meanwhile, preheat the oven to 400°F.
  • Prep Tomatoes: Place tomato wedges in a medium bowl and add parsley leaves. Season with kosher salt, drizzle 1 Tablespoon of vinaigrette and toss lightly. Set aside.
  • Cook Pork: Place large ovenproof sauté pan over medium-high heat and add vegetable oil. Pat the pork dry and season with kosher salt, then roll it in cornmeal — evenly coating all sides. Once oil is shimmering, carefully add the pork and sear all sides until golden. Transfer pan to oven and roast for 10-12 minutes until pork is a rosy medium with interior temperature of 140°F.
  • Cook Quinoa & Brown Rice and Plate Meal: Cook Seeds of Change® Quinoa & Brown Rice according to directions on package. Then, after pork has rested, slice into thin ¼-inch rounds. Arrange grains on plate with pork slices on top. Then, add tomatoes, before drizzling the lime-shallot vinaigrette over everything.
Servings: 4 servings
Author: Chef Hugh Acheson
Cornmeal Crusted Pork Tenderloin
Disclaimer: This is a sponsored post on behalf of Seeds of Change and my time to recreate this recipe has been compensated. Thank you for supporting brands that make it easy to share fun and delicious content on Cooking with Books! 

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