This is a Philp family favourite for more than twenty years.
Pork Tenderloin With Mustard and Herbs
1 lb. Pork tenderloin (500 g)
2 tbsp. Dijon mustard
½ cup fine fresh bread crumbs
1 tsp. each dried thyme, basil and oregano
1 tsp. salt
¼ tsp. pepper
Spread pork tenderloin with mustard. In shallow dish, combine bread crumbs, thyme, basil, oregano, salt and pepper; mix well. Roll tenderloin in crumb mixture.
Bake on baking sheet (foil covered & non-stick cooking sprayed for easy clean-up) in 350ยบ F oven for 40 minutes or until meat is no longer pink inside. (Usually takes closer to one hour). Remove from oven and let stand for 5 minutes. Cut into thin slices to serve.
Makes four servings. I usually do two tenderloins and have leftovers for sandwiches – yum!
Source: Canadian Living magazine Mar/Apr 1987
Pork Tenderloin With Mustard and Herbs
1 lb. Pork tenderloin (500 g)
2 tbsp. Dijon mustard
½ cup fine fresh bread crumbs
1 tsp. each dried thyme, basil and oregano
1 tsp. salt
¼ tsp. pepper
Spread pork tenderloin with mustard. In shallow dish, combine bread crumbs, thyme, basil, oregano, salt and pepper; mix well. Roll tenderloin in crumb mixture.
Bake on baking sheet (foil covered & non-stick cooking sprayed for easy clean-up) in 350ยบ F oven for 40 minutes or until meat is no longer pink inside. (Usually takes closer to one hour). Remove from oven and let stand for 5 minutes. Cut into thin slices to serve.
Makes four servings. I usually do two tenderloins and have leftovers for sandwiches – yum!
Source: Canadian Living magazine Mar/Apr 1987
