Pork Tenderloin With Golden Crispy Crust |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu. Ingredients:
3/4 cup panko breadcrumbs |
2 garlic cloves, minced |
2 tablespoons finely chopped flat leaf parsley |
1 tablespoon finely chopped fresh rosemary |
1 tablespoon finely chopped fresh thyme |
1 tablespoon extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 lb pork tenderloin |
2 tablespoons dijon mustard |
Directions:
1. Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
2. Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
3. On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
4. Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
5. Let stand for 5 minutes before slicing.
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