Tuesday, April 27, 2010

Mustard Herb- Crusted Pork Tenderloin

I have so many cookbooks but always default to online recipes mostly due to the ease of searchability.  But I finally decided to get into my "Cooking Light Annual Recipes of 2008" cookbook last weekend.  No, 2008 is not a typo :p
Chris actually ended up preparing this for us since I was running late and it was delish!  Posted below with our modifications.

1/2 oz. unseasoned bread crumbs (or 1 slice slightly stale white bread)
2 tbsp dried parsley
3 tbsp grated cheese (parm, romano, etc.)
1 tsp dried thyme
1 - 1 lb. pork tenderloin
1/4 tsp salt
1/4 tsp pepper
2-3 tbsp dijon mustard
1 garlic clove (minced)

Preheat oven to 375 deg F.
Combine crumbs, parsley, cheese, and thyme.
Sprinkle pork w/s and p.
Combine mustard & minced garlic and rub on pork.
Rub pork in breadcrumb mixture.
Bake at 375 for approximately 45 minutes, until thermometer reads 170 deg.

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