Cornmeal Crusted Pork with Green Beans


  • 1/2 cup cornmeal
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg lightly beaten
  • 1 tablespoon water
  • 1 pound pork tenderloin cut into 1/2-inch thick slices
  • 1 tablespoon olive oil
  • 3/4 pound green beans
  • 2 tablespoons dried oregano


  • In a shallow dish, combine cornmeal, salt and pepper. In another shallow dish, combine egg and water. Dip pork first into egg mixture then into cornmeal mixture to coat.
  • Heat the oil in a large skillet over medium-high heat. Add pork and cook for 2 minutes per side or until no longer pink. Transfer to a serving platter. Add beans to the skillet.
  • Cook and stir for 6 to 8 minutes or until tender-crisp. Add salt and pepper to taste. Toss beans with oregano and serve with pork. Enjoy!!!


LC SERVING SUGGESTION: Serve baked Hubbard squash on the side.
SERVING SUGGESTION: Add steamed baby red potatoes tossed with butter and chopped parsley.
KOSHER: Use boneless skinless chicken breast meat instead of pork.
GLUTEN FREE: Use gluten free cornmeal.
NUTRITION: per serving: 278 Calories; 9g Fat; 28g Protein; 20g Carbohydrate; 5g Dietary Fiber; 127mg Cholesterol; 315mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 7
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