Pepper-Crusted Pork Tenderloin Recipe

4.5 3 4
Pepper-Crusted Pork Tenderloin Recipe
Pepper-Crusted Pork Tenderloin Recipe photo by Taste of Home
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Pepper-Crusted Pork Tenderloin Recipe

Read Reviews
4.5 3 4
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 50 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 50 min. + standing

Ingredients

  • 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

Directions

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 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

Nutritional Facts

3 ounce-weight: 178 calories, 5g fat (1g saturated fat), 67mg cholesterol, 383mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 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
  1. 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.
  2. 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 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

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Reviews forPepper-Crusted Pork Tenderloin

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MY REVIEW
thewaterfront User ID: 6488102 41827
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."

MY REVIEW
banslug001 User ID: 1930367 133518
Reviewed Dec. 16, 2010

"The kids (10 & 13) ate this right up! It was delish! I made my own soft bread crumbs just by processing 2 slices of Ezekiel bread in the food processor....PERFECT for the crumb coating! We'll definitely be making this one again...SOON!"

MY REVIEW
Springscook User ID: 4280266 49554
Reviewed Jan. 22, 2010

"A little dry with the fine bread crumbs. Definitely need to use "soft" bread crumbs."

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