Wednesday, September 9, 2009

Mustard-Herb Pork Tenderloin

I love pork tenderloin, but I seem to always make it the same way. I wanted to find a new recipe and went searching on Cooking Light to find one. I liked this one because it seemed easy and used ingredients I usually have or could sub with pantry items. Although Chad said this was good, he didn't give me his usual two thumbs up. I think he's crazy though because Mike, Kelly and I all thought it was really good! I do think I cooked it a little long...I don't have a meat thermometer because SOMEONE broke it so I was worried it would be too pink but it ended up not pink enough. Oh well, still tasty!

Mustard-Herb Pork Tenderloin
Adapted from Cooking Light



1/2 cup panko
2 tablespoons dried parsley
3 tablespoons grated fresh Parmesan cheese
1 teaspoon dried thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 garlic clove, minced
Cooking spray

Preheat oven to 450°. Combine the panko, parsley, cheese, and thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard 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.

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