Pork Tenderloin with Herbed Breadcrumb Crust
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 4 tablespoons (1/2 stick) butter
- 2 large eggs, beaten to blend
- Carbohydrate 59 g(20%)
- Cholesterol 172 mg(57%)
- Fat 21 g(32%)
- Fiber 4 g(16%)
- Protein 48 g(95%)
- Saturated Fat 8 g(38%)
- Sodium 703 mg(29%)
- Calories 625
Preparation Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper. Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely. Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork. Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.
Preparation Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper. Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely. Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork. Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.
