Рецепт Dijon Crusted Pork Tenderloin...
Oh the whining and wailing and gnashing of teeth! Day 5 of the mister's punishment...eating healthy without dessert...and let me tell you, it's baaaaaad...you'd think he was ordered to have an enema while getting root canal surgery! Dessert withdrawal is quite interesting...it's caused the mister to stand in front of the open refrigerator for 15 minutes at a time...searching for an ort of something sweet. It's caused short outbursts of anger...like when I asked him if he wanted to go see a movie, he responded with, "Well maybe if I had a piece of PIE I'd take you to a movie!" And it allowed me to catch the mister red-handed...or rather, marshmallow-mouthed, when I sneaked up behind him as he was stuffing mini-marshmallows as fast as he could into his pie-hole. It was a sweet moment of victory for me.
Pork tenderloin is such an easy thing to make...usually I grill it, but this time I decided to bake it, which allowed me time to prepare the mister a nice fresh artichoke (which was drizzled with only a teaspoon of butter and a little salt and pepper...no extra butter or mayo to dip the leaves in...sad was him!) and to cook up a pan of brown rice and make a big, fresh green salad. He should have been too full to eat another thing but as he says, "Eating 'green' is like eating Chinese, and hour later and I'm hungry." Actually, in his case, an hour after eating ANYTHING and he's hungry...he probably has worms.
Rubbed with a Dijon mixture and rolled in fresh whole wheat bread crumbs, this pork tenderloin is, in a word, delicious. The distinct mustard flavor goes so well with the pork, just enough of a "bite" to make it interesting, yet not enough that it's overpowering. And because I used poultry seasoning, the crust will remind you of Thanksgiving stuffing as it melts in your mouth. This gets 4 dangs on the ol' meter - it's dang, dang, dang, dang good.
Dijon Crusted Pork Tenderloin - Me
1 pork tenderloin (usually two come in a package, I just prepared one and put the other in the freezer for another meal. This recipe makes enough for only one tenderloin.)
- 2 tablespoons Dijon mustard
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1 cup fresh whole wheat bread crumbs
vegetable spray for coating baking dish
Preheat oven to 325 degrees. In a small bowl combine the mustard, poultry seasoning, salt, pepper and garlic and mix well with a spoon. Rinse and dry the tenderloin with paper toweling. Smear the mustard mixture over the tenderloin, coating well. Spread the bread crumbs onto a plate; roll the coated tenderloin in the bread crumbs. Spray a baking dish with cooking spray and place the tenderloin in the dish. Bake at 325 degrees for 1 hour and 15 minutes, or until the internal temperature of the pork registers 160 to 165 degrees on a meat thermometer (which is medium). Cut into 1/2-inch slices. Serves 4.