North Central Seniors

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Mustard crusted Pork Tenderloin (Lou Oct. 27, 2017)

Mustard crusted Pork Tenderloin

1 pork Tenderloin
4 Tablespoons grainy mustard
2 Tablespoons minced fresh sage
1 Tablespoon chopped fresh parsley
1/4 Teaspoon black pepper
1 cup breadcrumbs
2 Tablespoons butter
2 Tablespoons canola oil

Preheat oven to 425

Combine mustard, sage and parsley in a small bowl
It may be easier to cut your Pork Tenderloin in half width-wise as it will make it easier to manage when you fry it.Spread the mustard mixture over the pork.
Spread breadcrumbs onto a plate and gently press the pork into the breadcrumbs and gently place onto a cooling rack. Your will use this to cook the pork.
In a large skillet over medium heat add the butter and oil and add the pork turning it very gently to brown on all its sides. Transfer to the rack once more and
with a cookie sheet under it put in oven and bake for 20 minutes or so. Again, I am doing more meat so adjusting the cook times may be needed.