Pepper-Crusted Pork Tenderloin
Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizzazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish.
6 ServingsPrep: 5 min. Bake: 50 min. + standing
- 2 pork tenderloins (3/4 pound each)
- 3 tablespoons Dijon mustard
- 1 tablespoon buttermilk
- 2 teaspoons minced fresh thyme
- 1 to 2 teaspoons coarsely ground pepper
- 1/4 teaspoon salt
- 2/3 cup soft bread crumbs
- Place tenderloins side by side and tie together with kitchen string.
- In a small bowl, combine the mustard, buttermilk, thyme, pepper and
- salt; spread over surface of meat. Press crumbs onto meat.
- Place on a rack in a shallow roasting pan. Cover and bake at 425°
- for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat
- thermometer reads 160°. Let stand for 5 minutes. Remove string
- before slicing. Yield: 6 servings.
Nutrition Facts: One serving (3 ounces cooked pork) equals 178 calories, 5 g fat (1 g saturated fat), 67 mg cholesterol, 383 mg sodium, 6 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.