Thursday, May 13, 2010

Crusted Pork Tenderloin

I created this recipe for an easy dinner at home after I had had a long and exhausting day. You rub the pork loin with Dijon mustard and then coat it with a seasoned breadcrumb mixture. It's very easy to make and can feed a family or have leftovers for yourself for the next few days. Not only is pork tenderloin healthy with very little fat, there is no oil or butter used when cooking the loin. Serve it with a salad or a green vegetable and you'll feel like you've had a very complete and satisfying meal.

Crusted Pork Tenderloin:
1 pork tenderloin, about a foot long
3 heaping tbsp of Dijon mustard
1/3 cup plain breadcrumbs
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp cumin
1/2 tsp salt + a pinch of salt
1/2 tsp gnd black pepper
1/2 tsp red pepper flakes

Preheat oven to 400 F. Pat dry the tenderloin. Combine all the dry ingredients and mix together, then rub the entire loin with the Dijon mustard and make sure there is a nice coat of mustard all over the pork. Sprinkle the breadcrumb mixture over the entire loin and make sure all sides are covered with the breadcrumbs. Put the loin on a lined cookie tray and place in oven. Bake for about 20-25 minutes, until the pork is medium to medium well, or 145-155 F when testing with a meat thermometer.*

*Side note here, don't leave the thermometer in the oven unless you know it can handle staying in the oven. I left my precious meat thermometer in the oven for about 5 minutes and it sadly melted.*

Take out pork when done, sprinkle with a pinch of salt, and let rest for a minimum of 5 minutes to let the juices redistribute throughout the meat. Slice 1 inch pieces of the tenderloin and serve with a salad or some sort of green vegetable.

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