Ingredients
- 1 4-5lb tenderloin
- 3 t kosher salt divided
- 3/4 C. Panico breadcrumbs
- 3 cloves of garlic pressed
- 2 t coarsely ground pepper divided
- 3 T olive oil, divided
- 1 1/2 C. crushed kettle cooked potato chips
- 1/4 C finely parsley chopped
- 1 T finely chopped thyme
- 1 bay leaf crushed
- 1 egg white lightly beaten
- 2 T Dijon mustard
Preparation
Step 1
Preheat oven to 400. Sprinkle tenderloin with 2t salt. Let stands for 30-45 minutes.
Sauté pinko, garlic, 1 t. Pepper and reminding salt in 1t oil in a hot skillet medium temperature until deep brown.
Let cool.
Stir in potato chips and next 4 ingredients
Pat tenderloin dry and sprinkle with remaining pepper.
Brown tenderloin in remaining 2T hot oil 2-3 minutes each side.
Let stand 10 minutes.
Spread mustard over tenderloin.
Press panko mixture onto entire tenderloin.
Bake 400 for 40-45 minutes on raised wire rack until coating is crisp
Let stand 10 minutes.
Cherry chutney
Melt 2T butter in large pan over medium heat.Stir in1 1/2 diced red bell pepper and 1/4 C thinly sliced green onion. Cook stirring occasionally 12-15 minutes. Stir in 1/2 C. Coarsely chopped dried cherries,3 T balsamic vinegar, 2 t. Brown sugar, and 1t. finely chopped fresh thyme. Cook stirring often 2-5 minutes or until slightly thicken. Add salt and pepper to taste. Either top with chutney or serve on the side.
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