Pork Tenderloin with Herbed Breadcrumb Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Simple, appealing and perfect with the polenta. Pour a Barbera or Pinot Bianco. 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 |
Directions:
1. Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
2. Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
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.
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.
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