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Ingredients

• 1-1/4 cups  all-purpose flour
• 1/4 cup  cornmeal
• 1 teaspoon  sugar
• 3/4 teaspoon  baking powder
• 1/4 cup  cooking oil
• 1   beaten egg
• 3 tablespoons  water
• 2 to 3 tablespoons  snipped fresh cilantro or parsley
• 1 teaspoon  chili powder
• 1/4 teaspoon  salt
• 1/4 teaspoon  pepper
• 1 12- to 14-ounce  pork tenderloin
• 3/4 cup  salsa or picante sauce
• 1/4 teaspoon  salt
•   Lemon leaves (optional)

Description

This Roast Pork Covered In Corn Bread Is An Empanada Gone Uptown.

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