French's Tuscan Roast Pork Tenderloin

Submitted by PSU Lioness

"I found this on the French's website and I am going to make it for dinner this evening, but I will be using pork chops instead of a roast. It sounds good. I will update later on the final results and the pork chop variation cooking time."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 6

ingredients

• 1 1⁄3 cups French-fried onions
• 1 teaspoon crushed rosemary
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 lbs pork tenderloin
• 2 tablespoons spicy brown mustard

directions

1. MIX French Fried Onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper.
2. BRUSH pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere.
3. BAKE pork on a foil-lined baking sheet at 400°F for 30 minute or until 155°F internal temperature. Let rest 10 minute before slicing.
4. UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL!