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.—Ellen Riley, Murfreesboro, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Pepper-Crusted Pork Tenderloin in Light & Tasty June/July 2002, p14

Nutritional Facts

1 serving: 155 calories, 4g fat (1g saturated fat), 64mg cholesterol, 353mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

  • 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
  1. 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.
  2. 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.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
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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