Mustard Herb-Crusted Pork Tenderloin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad. Ingredients:
1 (1/2-ounce) slice white bread |
1/4 cup chopped fresh parsley |
3 tablespoons grated fresh romano cheese |
2 teaspoons chopped fresh thyme |
1 (1-pound) pork tenderloin, trimmed |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 tablespoons dijon mustard |
1/2 teaspoon fennel seeds, crushed |
1 garlic clove, minced |
cooking spray |
Directions:
1. Preheat oven to 450°.
2. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
3. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
4. Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
|
|