Mustard & Crumb Coated Pork Tenderloin

This is an old family favorite.

Serves 4

Ingredients

• 1 pork tenderloin, fat trimmed off

• 2-3 Tbl. Dijon mustard

• 1 cup fresh breadcrumbs 

• 1 garlic clove, grated or minced

• 1/4 cup parsley, minced

• Salt & Pepper

• 1/4 cup olive oil

Instructions

1. Preheat the oven to 425 degrees.

2. Rub the mustard all over the pork tenderloin, coating both sides of the meat.

3. To make fresh breadcrumbs, put a few slices of sandwich bread with crust removed in a mini food processor. Whirl until you get coarse crumbs.

4. Combine the breadcrumbs, garlic, parsley and a few grinds each of salt and pepper in a bowl. Add the olive oil and stir well.

5. Spread out a piece of saran wrap on the counter. Spread the breadcrumb mixture flat on top of it.

6. Roll the mustard-coated pork tenderloin in the breadcrumb mixture, coating it evenly. Press down on it to help it adhere if necessary.

7. Put the pork tenderloin on a baking sheet lined with parchment paper or coated with cooking spray. Place it in the oven and cook until the internal temperature is about 155 degrees and the coating has turned golden brown and crispy, which will take 20-30 minutes. Keep an eye on it to make sure the breadcrumbs aren't burning. Flip it over halfway through cooking if it's not browning evenly.

8. Allow the meat to rest outside the oven lightly tented with aluminum foil for about 10 minutes before cutting. If some coating falls off when you cut it just sprinkle it over the top when serving.