Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.
1 (1/2-ounce) slice white bread
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 garlic clove, minced
How to Make It
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.
So good and super easy. Made as directed with one more garlic clove in the mustard sauce rub. Took closer to 30 minutes for the tenderloin to cook through. Served with roasted fingerlings and a spring mix salad with Wilson Creek White Cabernet. Pork is company worthy for sure!
We loved this! Definitely a keeper. I followed the recipe, including fresh thyme. I would have missed the fennel. It's not a lot, but such great flavor. Served the pork with Germelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette (CL May 2011) and 2008 Nadia from Laetitia Winery in Arroyo Grande, CA. YUM.
So good, even my vegetarian cousin had two servings! This is a keeper! Great for everyday or company. We used fresh basil instead of thyme and served it with Julia Child's glazed carrots and a salad. I'll definitely make it again!
So many flavors, I was concerned they wouldnt go well together, but I was wrong! The prok didnt reach 160, more like 150 but I let it rest for 10 minutes and the inside was only the slightest pink and very tender and juicy!
Very good recipe. I cut the loin into medallions and pounded them thin. We really like the crunchy coating and this way you get more of it. I left the fennel out completely as my family does not care for it. I whisked the dijon with an egg white and dipped the cutlets. I also used panko as they stay nice and crunchy. I then laid the cutlets on a baking rack on top of a sheet pan, sprayed the pork with Pam, and baked for 16 minutes at 400. The texture was great and none of the breading fell off. This would be really great on chicken or turkey cutlets as well.
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