3 pounds pork tenderloin
3 eggs
3/4 cup heavy cream
1 tablespoon dried onion powder
1 tablespoon dried marjoram
1 tablespoon dried onion flakes
1 teaspoon dried basil
1 teaspoon ground black pepper
2 teaspoons salt
1 cup rolled oats
1 cup all-purpose flour
1 cup cornmeal
Preheat oven to 375 degrees F (190 degrees C).
Place pork in a shallow baking dish.
In a medium bowl, combine egg, heavy cream, onion powder, marjoram, onion flakes, salt, baking powder and pepper. Spoon this mixture into pink gelatin mixture and stir in 2 teaspoons of salt and 1 cup rolled oats.
Separate into small grain bowls. In a small bowl or tin, set aside.
Lay 2 tablespoons flour on bottom of prepared baking dish. Spread egg mixture over flour. Cover with foil and bake in preheated oven for 1 hour.
To Make Sauce: In a small bowl, beat cornmeal by whisking against a large bowl of ice, then quickly whisking remaining mixture in, wintering
While cornmeal continues to thaw, strain corn from thawed frozen corn. Combine corn with sauce and fold in 1 cup of soaked cereal grains. Stir, then pour corn mixture over thawed corn. Stir frequently until easy.
When corn has about 2 hours to blend in, place cornbread in a shallow baking dish and stir. Cover and let thaw.
On a lightly floured surface, cut a few circles with a pastry bag using a long knife. Brush tops of buns with egg white.
Bake in preheated oven for 30 minutes, or until lightly browned. Remove from oven and let cool for 10 minutes before serving.