Pork Tenderloin in Golden Herbed Crust
Source of Recipe
Karen Riching - Greenville
List of Ingredients
3/4 c. Panko (Japanese style) bread crumbs
2 T. parsley, finely chopped
1 T. thyme, finely chopped
1/4 tsp. salt
1 lb. pork tenderloin
2 garlic cloves, minced
1 T. rosemary, finely chopped
1 T. olive oil
1/4 tsp. black pepper
2 T. dijon mustardRecipe
Lightly oil a wire rack or coat it with nonstick cooking spray. Set the rack in a baking sheet or bake on a Pampered Chef stoneware medium bar pan.
In a small bowl, combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Mix thoroughly. Use paper towels to pat dry the pork tenderloin. On a piece of plastic wrap, spread out half of the breadcrumbs mixture in a strip as long as the tenderloin. Coat one side of the tenderloin with half of the mustart. Turn the tenderloin over and set it down on the crumbs so they stick to the mustard. Coat the remaining surface of the meat with the remaining mustard. Press the second side of the tenderloin into the remaining crumb mixture. Transfer the tenderloin to the prepared rack or pan.
Roast in preheated 400 degree oven until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F for 35 - 45 minutes. Let stand 5 minutes before slicing.
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