Thursday, September 17, 2009

Pepper-Crusted Pork Tenderloin


I don't have very much experience cooking pork tenderloin, so I'm always at a loss for ideas when I do pick one up! I noticed they were on sale last week for $1.47/lb which was very reasonable, so I had my husband stop and grab one on his way home from work. He came home with about a 5 lb pork tenderloin and since I knew only he and I would be eating it, I cut it in half and froze the other half. As usual, I turned to my trusted Taste of Home cookbooks and found this recipe for Pepper-Crusted Pork Tenderloin. The breaded pork chops I made were a huge hit, as was the Parmesan Chicken (which had a similar coating, minus the Parmesan cheese), so I knew we'd have to give this recipe a try! My goodness was this BY FAR my favorite pork tenderloin recipe to date! I highly recommend it!!!! The actual cooking time may need to be adjusted if you're using a larger piece of pork, as we did...I think it was in for about 20 minutes covered and closer to 50 minutes uncovered, but I would watch it carefully...I think the meat thermometer needs to read about 160 degrees. I had to run to an appointment last night, but my husband took it out at about 157 degrees and let it sit for a good 15 min and it was perfect! (Yet again, please excuse the photo...it was taken close to 9pm and unfortunately, I didn't have an ounce of natural light!)

Pepper-Crusted Pork Tenderloin

2 pork tenderloins (3/4 pound each)
3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2/3 cup soft bread crumbs (I may have used a little more...I coated it pretty generously!)

Directions:

Place tenderloins side by side and tie together with kitchen string. (I omitted this step altogether, because I just used one 2 1/2 lb pork tenderloin). In a small bowl, combine the mustard, buttermilk, thyme, pepper and salt; spread over surface of meat. Press crumbs onto meat.

Place on a rack in a shallow roasting pan. Cover and bake at 425° for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes. Remove string before slicing.

NOTE: If you don't have buttermilk on hand, you can measure out a tablespoon and add the tiniest splash of lemon juice. Let it sit for a few minutes and you've got buttermilk :)

Weight Watcher Points: Approximately 7 points in a 6 ounce serving of pork

Source: Taste of Home

10 comments:

  1. Artificial light and all--that tenderloin looks perfect!

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  2. I love the Taste of Home cookbooks!! Your pork looks scrumptious. I like to cut slices from the pork tenderloin and make pork medallions. The medallions cook very fast on the stovetop and then you can make a quick sauce. You might like some recipes on recipezaar under pork medallions.

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  3. I think my family would like this. We love black pepper, so I think I might even add a touch more! Thanks for another great recipe, Rachel!

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  4. I haven't cooked pork tenderloin in ages. This looks like the perfect way to introduce it back into our dinner plans.

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  5. This looks like a great recipe. Pork tenderloin is like chicken - it's good with just about anything. The buttermilk and dijon combination is interesting. Did the crumbs make it crunchy at all?

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  6. Yum! Sounds absolutely delicious!

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  7. YUM! I love Pork Tenderloin! That looks yummy!

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  8. Yum, my family loves pork and I bet the leftovers are divine. I hope you'll stop by and share at my recipe exchange:

    http://momtrends.blogspot.com/2009/09/friday-food-perfect-and-healthy-blt.html

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  9. You can't go wrong with a Taste of Home cookbook! This looks totally delicious!

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