Meats & Fish
3/4 cup Japanese-style breadcrumbs (panko)
2 tsp Minced garlic
2 Tbs Parsley, finely chopped flat-leaf
1 Tbs Rosemary, finely chopped fresh (or 1 tsp dried)
1 Tbs Thyme, finely chopped fresh (or 1 tsp dried)
1 Tbs Olive oil
1/2 tsp Salt
1/4 tsp Freshly ground black pepper
1 lb Pork tenderloin
2 Tbs Dijon mustard
From Denver Post, 2/18/08. Inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu. You can substitute any herbs you prefer as long as you keep to these quantities.
Preheat oven to 400 degrees. Lightly oil a wire rack. Set the rack in a baking sheet or roasting pan.
In a small bowl, combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Mix thoroughly.
Use paper towels to pat dry the pork tenderloin.
On a piece of plastic wrap, spread out half of the breadcrumb mixture in a strip as long as the tenderloin. Coat one side of the tenderloin with half of the mustard.
Turn the tenderloin over and set it down on the crumbs so they stick to the mustard. Coat the remaining surface of the meat with the remaining mustard. Press the second side of the tenderloin into the remaining crumb mixture.
Transfer the tenderloin to the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155 degrees, 35 to 45 minutes.
Let stand for 5 minutes before slicing.