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.
Recommended: 65 Heart-Healthy Suppers
- 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.
Originally published as Pepper-Crusted Pork Tenderloin in Light & Tasty June/July 2002, p14
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pepper-Crusted Pork Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 1, 2012
"Fabulous and easy to prepare! As described in the recipe, it was very moist and elegant looking. Wonderful served with a pepper relish."