Monday, April 8, 2013
mustard + rosemary encrusted pork tenderloin (recipe)
It's been too long since I posted a recipe, huh? We haven't been cooking as much as usual lately. Life seems to have gotten busy and we find ourselves making more and more choices of convenience. In the last week, I've picked up a roast chicken at the grocery store on my way home and we've gone out for dinner more than once.
This weekend, we did manage to plan a meal in advance. We didn't have all the details planned, but we picked up the pork and veggies on Thursday evening with the intention of cooking it on Sunday. The mister put together a delicious breading for the pork tenderloin I just had to share.
homemade bread crumbs
hot + sweet mustard (we used Trader Joe's)
salt + pepper (to taste)
pork tenderloin (1.5 lbs)
preheat oven to 400 degrees Fahrenheit
lightly toast bread and crush into small pieces (crumbs)
salt and pepper tenderloin to taste, slather generously with mustard (we used about half the jar)
combine breadcrumbs and rosemary in a baking dish and coat tenderloin with mixture
bake 20-25 mn. per pound, until it reaches an internal temperature 165 degrees Fahrenheit
Have you cooked up anything tasty lately?!
By the way, HelloCotton is going away this week (April 11). If you follow me there, take a minute to follow via Bloglovin.