Week 39, Recipe 3: Roast Pork Tenderoin with Crumb Crust

Photo by Beth Dreiling Hontzas

NOTES

• 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.

INGREDIENTS

• 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)

DIRECTIONS
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.