Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Marge Perry
Recipe by Cooking Light January 2007

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Yield:
4 servings (serving size: 3 ounces pork)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

184 calories; calories from fat 30%; fat 6.2g; saturated fat 2.3g; mono fat 2.7g; poly fat 0.4g; protein 25.8g; carbohydrates 4.6g; fiber 0.4g; cholesterol 72mg; iron 1.6mg; sodium 351mg; calcium 72mg.
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