INGREDIENTS
2 pork tenderloins (I like most of the fat removed)
1/2-1 teaspoon Kosher salt
1/2-1 teaspoon freshly ground pepper
4 tablespoons mustard (I used Honey Truffle Mustard!)
1/2 cup Panko (Japanese breadcrumbs)
1 teaspoon dried Thyme
1 teaspoon dried Rosemary
1 teaspoon garlic powder
DIRECTIONS
Preheat oven to 425
Season pork with generous pinch of Kosher salt and pepper on both sides
Coat the loins with mustard
In a large bowl mix Panko, thyme, rosemary, garlic powder
Add the tenderloins into the dry mix and coat generously, really pack it on.
Cook on a rack for 25 minutes or until 140-145 degrees
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