Herb-Crusted Pork Tenderloin

Herb-crusted Pork Tenderloin with Roast Vegetables.

Herb-crusted Pork Tenderloin with Roast Vegetables.

After being disappointed in how my pork tenderloins were turning out I was about ready to give up trying to prepare one that was enjoyable, when I came up with the recipe for Pork Tenderloin with Mushroom Sauce.  Since I first posted that recipe back in February I have found another recipe that we like so well, that I have made it twice already.   This one keeps all the meat juices inside, by sealing the outside with a layer of mustard, and a coating of well-seasoned bread crumbs.

I’ve used Parmesan cheese in place of the Romano, and honey-mustard instead of Dijon, and it is great either way.  A traditional way to serve it would be with mashed potatoes and a salad.  However I like to add a mixture of compatible vegetables into the pan with the pork and roast everything together as a one-pan meal, and then serve a side salad.

Succulent is the best description for this pork tenderloin.

Succulent is the best description for this pork tenderloin.

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HERB-CRUSTED PORK TENDERLOIN

Yield:    4 servings

INGREDIENTS

  • 1/2 cup Panko crumbs
  • 1 Tablespoon fresh parsley, chopped
  • 2 Tablespoons grated Romano cheese
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 1  ( 1-lb. ) pork tenderloin, trimmed
  • 1 small clove garlic, minced
  • 1/2 tsp. fennel seeds, crushed
  • 2 Tbsp. Dijon mustard
  • cooking spray

1.  Preheat oven to 450*F     Lightly spray a shallow baking dish, large enough to hold the pork.

2.  Combine Panko, parsley, cheese, and thyme in a shallow dish.  Sprinkle pork with salt and pepper.

3.  Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork all over with the mustard mixture, then dredge with the crumb mixture,  patting to make it adhere.

"Frost" the pork with the mustard mixture, then cover with the seasoned crumbs.

“Frost” the pork with the mustard mixture, then cover with the seasoned crumbs.

4.  Place pork in the prepared pan, and bake at 450* for 25 – 30 minutes or until a thermometer registers 160*  (slightly pink).  Let stand a few minutes before slicing into 1/4-inch thick slices.

Note:   To roast vegetables in the pan with the pork, use a deeper baking dish, and lay the vegetable mixture into the dish.  An example mixture might be carrots, sweet potatoes, onion, and fennel all cut into chunks that will cook in the same time as the pork.

Mixed vegetables in the casserole.

Mixed vegetables in the casserole.

Once in the baking dish I drizzle all over with olive oil, and sprinkle with salt, pepper, and an herb mixture.  Toss to coat evenly, add about 1/2 cup water to the bottom of the dish, then place the seasoned pork on top of it all.

Place the pork on top.

Place the pork on top.

When I made this meal just recently, my husband declared it to be “fabulous”.  For dessert, I made  Blueberry Corn Cakes with Lemon Sauce.  Stop back tomorrow when I will be describing how to make that perfect ending to a perfect meal.

A feast, indeed!

A feast, indeed!

SOURCE:  Cooking Light

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