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.—Ellen Riley, Murfreesboro, Tennessee
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
VERIFIED BY Taste of Home Test Kitchen
- 3 tablespoons Dijon mustard
- 1 tablespoon buttermilk
- 2 teaspoons minced fresh thyme
- 1 to 2 teaspoons coarsely ground pepper
- 1/4 teaspoon salt
- 2 pork tenderloins (3/4 pound each)
- 2/3 cup soft bread crumbs
- Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere.
- Bake until a thermometer reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving. Yield: 6 servings.
Originally published as Pepper-Crusted Pork Tenderloin in Light & Tasty June/July 2002, p14
Reviews forPepper-Crusted Pork Tenderloin
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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."