Sun-Dried Tomato Crusted Pork Tenderloin
- 2 pork tenderloins, about 2 to 2-1/4 pounds
- Salt and pepper
- 1 shallot
- 2 cloves garlic
- 1 cup sun-dried tomatoes (julienne cut in pouch)
- 2 teaspoons Dijon-style mustard
- 1 tablespoon olive oil, plus more if needed
Adapted from mygourmetconnection.com
Preheat oven to 375°F and line a baking pan with aluminum foil. Spray with nonstick spray and set aside.
Trim pork tenderloins of silver skin and place on the prepared baking sheet. Season on all sides with salt and pepper.
In the bowl of a food processor, finely chop shallot and garlic. Add sun-dried tomatoes, mustard and olive oil and pulse until it reaches a paste consistency. Add more olive oil if needed.
Using a spatula, transfer half of the mixture to each pork tenderloin. Spread the paste evenly over the top and sides of each tenderloin. You may need to use your fingers to press gently so the paste adheres.
Roast for about 20 minutes, until the pork's internal temperature reaches 145°F. Allow to rest for at least 5 minutes before slicing with a serrated knife.*