Prep 10 mins
Cook 25 mins
The bread crumb mixture makes for a wonderfully moist and tender pork tenderloin roast. Very tasty!
- 1 1⁄2 cups breadcrumbs
- 1 teaspoon dried basil
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 (1 lb) pork tenderloin
- Stir together first five ingredients.
- Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
- Roast at 425° for about 25 minutes or until meat thermometer reads 160.
- Rest 10 minutes before slicing.
This tasted good and was moist but I had some issues! I ended up wasting about half of the breadcrumb mixture just because it didn't stick well to the pork (which I rinsed in cold water and then dried thouroghly before rubbing with oil) so I think that next time I would only use 1 cup or 3/4 cup of breadcrumbs. The seasonings were good but I could have done with less salt - I would use about 1/2 teaspoon next time. After 25 minutes of roasting at 425 my pork was only at 120 degrees - I had to roast for about 50 minutes total to get between 160 and 170 degrees.
This was very good and easy!! After I rubbed the olive oil on the tenderloins I rubbed some Kosher Salt and Garlic salt on and let it set at room temperature for about 45 min before I rolled them in the bread crumbs - I will definitely make this again - Thanks