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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 pork tenderloins (3/4 lbs each)
3 tbsp Dijon mustard
1 tbsp buttermilk
2 tsp minced fresh thyme
1 to 2 tsp coarsely ground pepper
1/4 tsp salt
2/3 cup soft bread crumbs (I may have used a little more...I coated it pretty generously!)
Place tenderloins side by side and tie together with kitchen string. (I omitted this step altogether, because I just used one 2 1/2 lb pork tenderloin). In a small bowl, combine the mustard, buttermilk, thyme, pepper and salt; spread over surface of meat. Press crumbs onto meat.
Place on a rack in a shallow roasting pan. Cover and bake at 425 or 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 5 minutes. Remove string before slicing.
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PEPPER-CRUSTED PORK TENDERLOIN
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 pork tenderloins (3/4 lbs each)
3 tbsp Dijon mustard
1 tbsp buttermilk
2 tsp minced fresh thyme
1 to 2 tsp coarsely ground pepper
1/4 tsp salt
2/3 cup soft bread crumbs (I may have used a little more...I coated it pretty generously!)
Place tenderloins side by side and tie together with kitchen string. (I omitted this step altogether, because I just used one 2 1/2 lb pork tenderloin). In a small bowl, combine the mustard, buttermilk, thyme, pepper and salt; spread over surface of meat. Press crumbs onto meat.
Place on a rack in a shallow roasting pan. Cover and bake at 425 or 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 5 minutes. Remove string before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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