Name: Pork Tenderloin with Herbed Breadcrumb Crust
Yield: Serves 8
Ingredients: 6 cups fresh breadcrumbs made from French bread; 2/3 cup chopped fresh parsley; 2 tablespoons chopped fresh rosemary; 1 3/4 teaspoons crumbled bay leaves; 3 pounds pork tenderloins, trimmed; 2 large eggs, beaten to blend; 4 tablespoons (1/2 stick) butter; 2 tablespoons olive oil

Simple, appealing and perfect with the polenta. Pour a Barbera or Pinot Bianco.

Recipe information

Yield
Serves 8

Ingredients

6 cups fresh breadcrumbs made from French bread

2/3 cup chopped fresh parsley

2 tablespoons chopped fresh rosemary

1 3/4 teaspoons crumbled bay leaves

3 pounds pork tenderloins, trimmed

2 large eggs, beaten to blend

4 tablespoons (1/2 stick) butter

2 tablespoons olive oil

Preparation

Step 1
Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
Step 2
Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
Step 3
Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork.
Step 4
Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.

TagsPork Tenderloin Pork Meat Main Dinner Nut Free Easy Weeknight Meals Roast Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes