Herb-Crusted Pork Tenderloin
Pork tenderloin is a cut with very little fat that is tender and delicious. Save some to use in Pork-and-Slaw Sandwiches.
INGREDIENTS
- ⅓ cup chopped flat-leaf parsley
- 4 fresh sage leaves, chopped
- ¼ cup dried breadcrumbs
- 2 tablespoons fresh thyme leaves
- 1 tablespoon mustard
- 1 tablespoon olive oil
- 2 (1-pound) pork tenderloins
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons olive oil
Preheat oven to 400ºF.
On shallow plate, combine parsley, sage, breadcrumbs, and thyme leaves and mix until combined. Add mustard and olive oil; toss until combined. Set aside.
Sprinkle tenderloins with salt and pepper. Heat 2 tablespoons olive oil in heavy ovenproof saucepan over medium high heat. Sear tenderloins on all sides, about 2 minutes a side, until golden brown.
Remove pan from heat. Carefully press herb mixture onto top and sides of tenderloins.
Roast for 15–20 minutes or until internal temperature registers 155ºF. Let pork stand for 5 minutes, then serve.
Serves 8
Calories: 199.58
Fat: 9.77 grams
Saturated fat: 2.63 grams
Dietary fiber: 0.30 grams
Sodium: 139.95 mg
Cholesterol: 74.84 mg
