This was a simple, fast and easy weeknight meal. We looove pork tenderloin but often the recipes call for overnight marinating etc. This will be a go too for sure. Lots of flavor.
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)
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Amount per serving
- Calories: 184
- Calories from fat: 30%
- Fat: 6.2g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.4g
- Protein: 25.8g
- Carbohydrate: 4.6g
- Fiber: 0.4g
- Cholesterol: 72mg
- Iron: 1.6mg
- Sodium: 351mg
- Calcium: 72mg
- 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
- 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.
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