Roasted Pork Tenderloin with Mustard and Herb Breadcrumb Crust
Serves 6 to 8
I love pork tenderloin and this recipe is a quick, easy, healthy and tasty example for a busy weeknight or special occasion. The recipe can easily be halved.
- 1/2 cup coarse fresh breadcrumbs
- 3 tablespoons freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 teaspoon dried rosemary leaves
- Salt and pepper to taste
- 2 (about 1-pound each) pork tenderloins
- 2 tablespoons Dijon mustard
- Olive oil
Preheat oven to 450°. Combine the breadcrumbs, cheese, garlic, thyme, sage, rosemary and some pepper in a shallow dish. Rub the pork with the mustard and dredge in breadcrumb mixture, patting with hands so it will adhere. Place the pork on a foil-lined baking sheet coated lightly with cooking spray or olive oil. Drizzle the tops with oil. Bake for 25 minutes or until an instant read thermometer registers 145°. Remove from the oven, cover lightly with foil, and let rest for 10 minutes. Cut crosswise into about 1/2-inch thick slices and serve immediately.
Notes: Please do not overcook pork tenderloin. It will become dry, tough and tasteless. The temperature will continue to rise as it rests under the foil. Leftover tenderloin is very good in sandwiches.