Recipe

Pork Tenderloin In Goldenherbed Crust Recipe

	Pleclare / All my dishes 1 year, 10 months ago Cruchy flavorful crust on tender pork tenderloin. Prep:15m Cook:45m Servings:4	Pleclare
	panko crumbsgarlicporkrosemary thymedijon mustard

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Ingredients

3/4c panko(Japanese-style) bread crumbs

2 cloves garlic,minced

2Tbs. fine chopped flat-leaf parsley

1Tbs. fine chopped fresh rosemary

1Tbs fine chopped fresh thyme

1Tbs extra virgin olive oil

1/4tsp salt

1/4tsp fresh ground pepper

1 1lb. pork tenderloin

2Tbs dijon mustard

Directions

Preheat oven to 400 degrees. Lightly oil wire rack or coat it with non-stick cooking spray. Set the rack in a baking sheet. 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 breadcrumb mixture in a strip as long as the tenderloin. Coat one side of the tenderloin with half the mustard. 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 down into the remaining crumbs..

Transfer the tenderloin to the prepared rack. Roast until the crust is golden,the tenderloin is barely pink in the center and the internal temperature is 155 degrees,35-45 mins. Let stand 5 mins. before serving.

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