| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dishes, Pork & ham |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin |
| 2 |
|
Cloves garlic |
| 1/2 |
ts |
Salt |
| 1 |
c |
Fresh bread crumbs, 3 sl.firm white brea |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
Olive oil |
| 1/4 |
ts |
Ground black pepper |
| 3 |
tb |
Regular or coarse-grain dijon mustard |
INSTRUCTIONS
1. Preheat oven to 400*. Lightly oil a rack or coat with nonstick cooking
spray and set it on a baking sheet. Set aside. 2. Pat pork tenderloin dry
with a paper towel. Tuck the narrow end under and secure it with a
toothpick/ 3. On a work surface, coarsely chop garlic cloves. Sprinkle them
with salt and mash them to a puree with the blade of the knife held
sideways. Transfer the puree to a bowl and add breadcrumbs, parsley, oil,
and pepper. Mix thoroughly to be sure the oil and garlic are evenly
distributed. 4. 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 generously with the mustard. Turn the tenderloin over and
set it down on the crumbs so they adhere to the mustard. Coat the remaining
surfaces of the meat with mustard,. Press on remaining crumb mixture. 5.
Transfer the tenderloin to the prepared rack. Roast for 30-35 minutes, or
until barely pink inside and the internal temperature is 160*. Let stand
for 5 minutes before slicing, being careful to remove the toothpick when
you reach it.
NOTES : Cooking Tip: Fresh breadcrumbs are most easily made in the food
processor, but you can also chop them by hand with a knife. Dressed Up, but
simple enough for a weeknight. The golden crust of mustard and breadcrumbs
seals in the tenderloin's natural juices.
Recipe by: Safeway Fresh Idea's magazine Posted to MC-Recipe Digest V1 #517
by louiseh@juno.com on Mar 14, 1997
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