Pork Tenderloin in a Mustard Crumb Coat

By á-47

Ingredients

• 1 lb. pork tenderloin
• 2 cloves garlic
• 1/2 tea salt
• 1 cup fresh breadcrumbs (about 3 slices firm white bread)
• 1/4 cup chopped fresh parsley
• 2 Tbsp. olive oil
• 1/4 tea. pepper
• 3 Tbsp. coarse-grain Dijon mustard

Preparation

Step 1

Preheat oven to 400 degrees.

Pat pork tenderlioin dry with a paper towel. Tuck the narrow end under and secure with a toothpick.

Coarsely chop garlic cloves. Sprinkle them with salt and mash to a puree with blade of a knife. Transfer to a bowl and add breadcrumbs, parsley, oil and pepper. Mix thoroughly to be sure oil and garlic are evenly distributed.

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 mustard. Turn the tenderloin over and set it down on the crumbs to the adjere to the mustard. Coast the remaining surfaces of the meat with mustard. Press on the remaining crumb mixture.

Transfer to a lightly oiled rack set on a baking sheet. Roast for 30-35 minutes, or until 160 degrees. Let stand for 5 minutes before slicing.