| This recipe is liked by 0 person(s). |
Pork Tenderloin with Herbed Breadcrumb Crust
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 6 cups | fresh breadcrumbs made from French bread |
| 2/3 cup | chopped fresh parsley |
| 2 tablespoons | chopped fresh rosemary |
| 1 3/4 teaspoons | crumbled bay leaves |
| 3 pounds | pork tenderloins, trimmed |
| 2 large | eggs, beaten to blend |
| 4 tablespoons (1/2 stick) | butter |
| 2 tablespoons | olive oil |
Preheat oven to 375?F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork.
Roast pork until crust is golden and thermometer inserted into center registers 155?F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe