Preheat oven to 400 degrees F. Lightly oil a wire rack of coat it w/ nonstick cooking spray. Set the rack in a baking sheet.
In a small bowl, combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt & pepper. Mix thoroughly.
Use paper towels to pat dry the pork tenderloin. On a piece of plastic wrap, spread out half of the breadcrumb mixture in a strip as long as the tenderloin. Coat one side of the tenderloin with half the mustard.
Turn the tenderloin over and set it down on the crumbs so they stick to the mustard. Coat the remaining surface of the meat with the remaining mustard. Press the second side of the tenderloin into the remaining crumb mixture. Transfer the tenderloin to the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155 degrees F, about 34 to 45 minutes. Let stand for 5 minutes before slicing.
Originally Submitted
10/19/2009
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