Pork Tenderloin with a Pepper Crust Print E-mail
Written by Julie   
Friday, 30 January 2009 18:17
Ingredients:
porkloin
Preheat oven to 425 degrees.

1 5-6 lb. Pork Tenderloin
1/3 Cup Dijon Mustard
2 Tablespoons Buttermilk or 2% milk
1 Tablespoon finely chopped fresh thyme or dried thyme
1 Tablespoon coarsely ground black pepper
½ Teaspoon Salt
3 Slices of bread

Directions:
Place the tenderloin in a roasting pan. Using a food processor or knife chop the 3 slices of bread into fine, soft crumbs then set aside. In a small bowl combined the mustard, buttermilk, thyme, pepper and salt. Spread over the surface of the meat. Press the crumbs onto the coated meat.

Insert a meat thermometer. Cover and bake in a 425 degree oven until the thermometer reads 160 degrees. Uncover for the last 15 minutes to let meat brown. Let stand 10 minutes before serving.

Notes:
Lemon-Lime salad, baked potatoes and parsley carrots are a great combination with the pork tenderloin.

Servings: 12 servings
Recipe Difficulty: Easy
Preparation Time: 10 Min.
Cooking Time: Approx. 2 1/2 Hours
Country: USA
 
 
Anchorage, Alaska
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" There is no love sincerer than the love of food. "

George Bernard Shaw