A good Fall dinner.
Combine crumb mixture.
Coat the pork tenderloin.
Roast 400 degrees for 25 minutes.
Let rest 5 minutes before slicing.
Pork Tenderloin With A Golden Herb Crust
1 pork tenderloin
2 T Dijon mustard
1/2-3/4 C panko breadcrumbs
3 cloves garlic, minced
2 T finely chopped parsley
1 T finely chopped rosemary
1 T finely chopped thyme
1-2 T olive oil
1/4 t salt
1/4 t pepper
In a small bowl combine panko, garlic, herbs, oil , salt and pepper.
Spread half this mixture on a sheet of plastic wrap as long as the tenderloin.
Dry pork with paper towel and remove any silver skin. Spread one side with 1T mustard and place mustard side down on the crumb mixture. Coat the other side of the pork with the remaining 1T mustard.
Press the remaining crumb mixture on the second side. Use the wrap to press the crumbs onto the pork.
Transfer to a small roasting rack in a pan that has been sprayed with PAM. Roast in a 400 degree oven for about 25 minutes until the crumb mixture is golden and the pork is barely pink. Let rest 5 minutes before slicing.
*You can make oven roasted potatoes along side while the pork roasts.