Mustard Herb-Crusted Pork Tenderloin

Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.

Yield:

4 servings (serving size: 3 ounces pork)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 30 %
Fat 6.2 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 25.8 g
Carbohydrate 4.6 g
Fiber 0.4 g
Cholesterol 72 mg
Iron 1.6 mg
Sodium 351 mg
Calcium 72 mg

Ingredients

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
Cooking spray

Preparation

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.

 

 

Note:

Marge Perry,

January 2007