Photo by Beth Dreiling Hontzas
- Recipe modified from Southern Living
- This is actually a quick recipe to prepare. For do-ahead prep, mix the crumb ingredients and store in a ziplock bag until ready to use.
- You can also sear the pork ahead of time and rub the roast with the crumb mixture.
- 1 1/2-2 lb boneless pork tenderloin, trimmed
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup fine, dry breadcrumbs
- approx. 2 tbsp olive oil
- 1 tablespoons finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoons coarse-grained Dijon mustard (or spicy mustard)
1. Adjust an oven rack to the lower-middle position and heat to 450 degrees.
2. Trim pork, pat dry with paper towels, and season with salt and pepper. Sear in a large pot in oil until browned on all sides, turning as necessary. Transfer to a 9x13 inch baking dish.
3. Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.
3. Roast in the oven until the center of the pork registers 155 degrees, about 15-25 minutes. Cover the roast with foil to keep crumb crust from browning too much, if necessary.
4. Transfer tenderloin to a carving board and let rest for 10 minutes before slicing and serving.
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