Prep 15 mins
Cook 35 mins
From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.
- 3⁄4 cup panko breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb pork tenderloin
- 2 tablespoons Dijon mustard
- Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
- Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
- On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
- Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
- Let stand for 5 minutes before slicing.