Friday, December 11, 2009

Roasted Pork Tenderloin with a Cornflake Crust


I like pork tenderloin a lot. It is super versatile and easy to prepare. This version is a simple oven roast with coating of cornflake crumbs.

Roasted Pork Tenderloin with a Cornflake Crust

3/4 Cup Crushed Cornflakes
1/4 Cup Panko Breadcrumbs
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Dried Thyme
1 Tbsp Dijon Mustard
1 Tbsp Canola Oil
1 Pork Tenderloin (1-1 1/2 lbs)

Preheat oven to 350

Combine everything except the mustard and the pork in a plastic bag. Rub the mustard all over the pork, then put the pork in the bag with the crumbs and seasonings. Shake the pork around in the bag to coat evenly with the crumb mixture.


Place the pork on a rack in a baking sheet, and bake to desired degree of doneness. I usually cook my pork to about 140 or so, then let it rest and continue cooking for about 10 minutes before slicing. This one came out of the oven at 145, and coasted up past 151.

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