Crumb-Crusted Pork Tenderloin
By Alli BerkeyPublished on December 5, 2016
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
5 tablespoons unsalted butter, melted¼ cup whole-grain mustard 1 ½ tablespoons white wine vinegar 2 garlic cloves, minced2 teaspoons minced fresh rosemary ¾ teaspoon kosher salt ½ teaspoon black pepper Pinch cayenne pepper 1 ½ cups panko bread crumbs ¼ cup all-purpose flour 3 large egg whites ⅓ cup grated Parmesan cheese 2 pounds pork tenderloins (2 loins, 1- to 1 ¼-pounds each), trimmed
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk melted butter, mustard, vinegar, garlic, rosemary, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne in bowl until combined. Stir in panko until fully combined.
- Spread panko mixture in even layer on rimmed baking sheet, breaking up any clumps. Bake, stirring every 5 minutes, until golden brown, 15 to 18 minutes. Transfer crumbs to 13 by 9-inch baking dish and let cool completely, about 10 minutes. Break up any large clumps with your fingers. Increase oven temperature to 400 degrees.
- Set wire rack in now-empty sheet. Place flour in shallow dish. Whisk egg whites together in second shallow dish. Stir Parmesan into cooled crumb mixture. Pat tenderloins dry with paper towels and season with salt and pepper.
- Working with 1 tenderloin at a time, dredge in flour, shaking off excess; dip in egg whites to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer tenderloins to prepared rack. Bake until pork registers 140 degrees, 25 to 30 minutes. Let tenderloins rest on rack for 10 minutes. Slice ¼ inch thick and serve.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
5 tablespoons unsalted butter, melted
¼ cup whole-grain mustard
1 ½ tablespoons white wine vinegar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
Pinch cayenne pepper
1 ½ cups panko bread crumbs
¼ cup all-purpose flour
3 large egg whites
⅓ cup grated Parmesan cheese
2 pounds pork tenderloins (2 loins, 1- to 1 ¼-pounds each), trimmed
Test Kitchen Techniques
Ingredients
5 tablespoons unsalted butter, melted
¼ cup whole-grain mustard
1 ½ tablespoons white wine vinegar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
Pinch cayenne pepper
1 ½ cups panko bread crumbs
¼ cup all-purpose flour
3 large egg whites
⅓ cup grated Parmesan cheese
2 pounds pork tenderloins (2 loins, 1- to 1 ¼-pounds each), trimmed
Test Kitchen Techniques
Ingredients
5 tablespoons unsalted butter, melted
¼ cup whole-grain mustard
1 ½ tablespoons white wine vinegar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
Pinch cayenne pepper
1 ½ cups panko bread crumbs
¼ cup all-purpose flour
3 large egg whites
⅓ cup grated Parmesan cheese
2 pounds pork tenderloins (2 loins, 1- to 1 ¼-pounds each), trimmed
Test Kitchen Techniques
Why This Recipe Works
This weeknight recipe introduces flavor and texture to what can often be a dry, overcooked, and disappointing cut of meat. We coated the tenderloins with a flavorful and crunchy bread crumb mixture, using egg whites and flour to help it adhere. It is easy to overcook pork tenderloin, but we found that baking the tenderloins on a wire rack set in a rimmed baking sheet enhanced the crunchy texture of the coating and ensured that the tenderloins cooked evenly.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk melted butter, mustard, vinegar, garlic, rosemary, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne in bowl until combined. Stir in panko until fully combined.
- Spread panko mixture in even layer on rimmed baking sheet, breaking up any clumps. Bake, stirring every 5 minutes, until golden brown, 15 to 18 minutes. Transfer crumbs to 13 by 9-inch baking dish and let cool completely, about 10 minutes. Break up any large clumps with your fingers. Increase oven temperature to 400 degrees.
- Set wire rack in now-empty sheet. Place flour in shallow dish. Whisk egg whites together in second shallow dish. Stir Parmesan into cooled crumb mixture. Pat tenderloins dry with paper towels and season with salt and pepper.
- Working with 1 tenderloin at a time, dredge in flour, shaking off excess; dip in egg whites to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer tenderloins to prepared rack. Bake until pork registers 140 degrees, 25 to 30 minutes. Let tenderloins rest on rack for 10 minutes. Slice ¼ inch thick and serve.
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