Ingredients
1 pound pork tenderloin
3/4 cup panko (Japanese-style bread crumbs)
2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley (fresh preferred)
1 tablespoon chopped rosemary (fresh preferred)
1 tablespoon chopped thyme (fresh preferred)
1 tablespoon EVO
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
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PREPARATION:
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Preheat oven-400 deg. roast
Spray cooking rack with non-stick spray
Set rack in a baking sheet
Small bowl, combine:
Bread crumbs
Garlic
Parsley
Rosemary
Thyme
Olive oil
Salt
Pepper
Mix thoroughly
Pat tenderloin dry with paper towels
On a piece of plastic wrap, spread out crumb mixture in a strip as long and wide as the tenderloin.
Coat one side of tenderloin with 1 tablespoon of the mustard, turn over and place on the crumbs so they stick to the mustard.
Coat the remaining surface of the tenderloin with 1 tablespoon of the mustard.
Press the second side into the the remaining crumb mixture.
Trasfer tenderloin to the rack
Roast 35-45 minutes, until crust is golden, tenderloin is barely pink in the center (internal temperature 155 deg)
Let stand 5 minutes.
Slice & serve
Preparation
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