Panko-Crusted Pork Tenderloin

By DrChef

Lower in fat than a traditional rib roast, a tenderloin is also much easier to cook and carve. It's all lean meat, so you won't have to take extra time to trim the fat. Cost-conscious cooks will appreciate that you get almost double the number of servings for your money, compared with standing rib!

Work Time: 5 Minutes / Total Time: 35 Minutes + Resting Time / Servings: 4

NUTRITION (per serving) 286 cal, 38 g pro, 7 g carb, 0.5 g fiber, 10.5 g fat, 4 g sat fat, 231 mg sodium

Ingredients

• 1/4 c regular dried bread crumbs or 1/3 c panko
• 1 tsp ground rosemary
• 1 1/2 lb tenderloin roast, at room temperature
• 1 Tbsp Dijon mustard

Preparation

Step 1

1. HEAT oven to 450°F. Coat roasting pan or metal baking pan with cooking spray. Mix bread crumbs and rosemary on a plate.
2. SEASON roast with salt and black pepper. Slather with mustard and roll in rosemary crumbs. Put in prepared pan and roast until done to your taste. (For medium-rare, cook to 125°F, 25 to 35 minutes.) Remove to cutting board and let rest at least 15 minutes. The temperature will rise about 10°F during resting.
3. CUT into 1/2" slices and serve warm or at room temperature.