Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters soft bread crumbs (about 1 1/2 slices bread); 1 teaspoons fennel seed; 59 milliliters chopped fresh parsley; 2 cloves garlic, finely chopped; 0 teaspoons coarsely ground pepper; 680 grams pork tenderloins (about each); 1 teaspoons salt; 1 Tbsp olive or vegetable oil

Herb-Crusted Pork Tenderloin might be just the main course you are searching for. One portion of this dish contains around 26g of protein, 7g of fat, and a total of 230 calories. This recipe serves 6. Head to the store and pick up coarsely ground pepper, fennel seed, parsley, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray.

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Cooking Spray

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Roasting Pan

Oven

Place pork tenderloins on rack in pan.

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Pork Tenderloin

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Frying Pan

In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.

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Meat

Pork

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Kitchen Thermometer

Bowl

Aluminum Foil

Bake 20 minutes; remove foil.

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Oven

Aluminum Foil

Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

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Pork

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Kitchen Thermometer

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

237milliliters

soft bread crumbs (about 1 1/2 slices bread)1teaspoons

fennel seed 59milliliters

chopped fresh parsley 2cloves

garlic, finely chopped 0teaspoons

coarsely ground pepper 680grams

pork tenderloins (about each)1teaspoons

salt 1Tbsp

olive or vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Sur de los Andes Malbec. It has 4.9 out of 5 stars and a bottle costs about 10 dollars.