MUSTARD CRUSTED PORK TENDERLOIN RECIPES

Name: Mustard-Crusted Pork Tenderloins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 (1 lb) pork tenderloin (about 1-pound each); salt and pepper; 3/4 cup Dijon mustard; 3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting); 1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder; 1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary; cooking spray

MUSTARD-CRUSTED PORK TENDERLOINS RECIPE - FOOD.COM

Mustard-Crusted Pork Tenderloins Recipe - Food.com image

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (1 lb) pork tenderloin (about 1-pound each)
salt and pepper
3/4 cup Dijon mustard
3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
cooking spray

Steps:

Set oven to 400 degrees.
Sprinkle the tenderloins generously with salt and pepper.
Using a spatula spread the mustard all over the tenderloins.
In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
Prepare a baking sheet, and generously coat with cooking spray.
Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
Transfer the tenderloins to a platter and let rest for 5 minutes.
Slice the pork and serve.

Nutrition Facts : Calories 627, FatContent 14.2, SaturatedFatContent 3.8, CholesterolContent 147.4, SodiumContent 1241.2, CarbohydrateContent 61.6, FiberContent 5.3, SugarContent 5.5, ProteinContent 59.8

MUSTARD HERB-CRUSTED PORK TENDERLOIN RECIPE | MYRECIPES

Mustard Herb-Crusted Pork Tenderloin Recipe | MyRecipes image

Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.

Provided by Marge Perry

Yield 4 servings (serving size: 3 ounces pork)

Number Of Ingredients 11

Ingredients

1 (1/2-ounce) slice white bread
¼ cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
1 (1-pound) pork tenderloin, trimmed
¼ teaspoon salt
? teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
½ teaspoon fennel seeds, crushed
1 garlic clove, minced
Cooking spray

Steps:

Preheat oven to 450°.
Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.

Nutrition Facts : Calories 184 calories, CarbohydrateContent 4.6 g, CholesterolContent 72 mg, FatContent 6.2 g, FiberContent 0.4 g, ProteinContent 25.8 g, SaturatedFatContent 2.3 g, SodiumContent 351 mg

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