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!
Mustard Herb-Crusted Pork Tenderloin
RBN1122 Posted: 06/21/10
Annmarie4 Posted: 06/29/10
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!
nikewood Posted: 05/12/10
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.
LizzieKat Posted: 08/09/11
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.
cjbuddy Posted: 10/17/11
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!
SingingGourmand Posted: 01/02/12
Made this for a large group with some fussy eaters. Nothing but rave reviews, from young to ... well .. not as young. Don't change a thing -- this is perfection! The pork is as tender as can be.
love2coooook Posted: 02/01/12
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.