Saturday, September 20, 2008

Mustard Herb-Crusted Pork Tenderloin

This recipe calls for a pork tenderloin, and is roasted in the oven. I used boneless loin chops, and fried them in a non-stick pan with a little bit of olive oil, 2 minutes per side. However you make it, the leftovers are great in sandwiches.

1 (1/2-ounce) slice white bread
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Parmesan cheese
2 teaspoons chopped fresh thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 garlic clove, minced
Cooking spray

Preheat oven to 450°.

Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.

Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.

--Adapted from Cooking Light magazine

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