Mustard Herb-Crusted Pork Tenderloin
Mustard Herb-Crusted Pork Tenderloin recipe
Cooking Light, January 2007
Can you guess? Yes, in fact I did have a large pork tenderloin to use up these last few weeks. That’s what happens when you can buy a HUGE one for $12 and get 4-5 meals out of it.
This was easy and good. I used light multigrain Thomas’s English muffins instead of white bread. It’s all I had at the time. Worked pretty well! I also used dried herbs instead of fresh ones. I just wish that the bottom of the roast would get as crispy as the top does. That’s the only complaint I have with recipes like this. And yes, I do use the pan with the rack so it’s not that air doesn’t circulate under the roast. *sigh*
This recipe was easy and really good. It was simple to put together and quick to whip up. It made for delicious left overs for lunch the next day, too. It will probably go on my “make again” list.
Measuring cups and spoons
Knife
Cutting board
Roasting pan with rack
Mustard Herb-Crusted Pork Tenderloin
Ingredients
- 1 (1/2-ounce) slice white bread
- ¼ cup chopped fresh parsley
- 3 tablespoons grated fresh Romano cheese
- 2 teaspoons chopped fresh thyme
- 1 (1-pound) pork tenderloin, trimmed
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- ½ teaspoon fennel seeds, crushed
- 1 garlic clove, minced
- Cooking spray
Instructions
- Preheat oven to 450°.
- 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.
- 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.
- Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
Notes
Recipe by Cooking Light January 2007
