Crumb-Crusted Pork Tenderloin

Name: Crumb-Crusted Pork Tenderloin
Yield: Serves 4 to 6
Ingredients: 5 tablespoons, unsalted butter, melted; 1/4 cup, whole-grain mustard; 1 1/2 tablespoons, white wine vinegar; 2 , garlic cloves, minced; 2 teaspoons, minced fresh rosemary; 3/4 teaspoon, kosher salt; 1/2 teaspoon, black pepper; Pinch, cayenne pepper; 1 1/2 cups, panko bread crumbs; 1/4 cup, all-purpose flour; 3 , large egg whites; 1/3 cup, grated Parmesan cheese; 2 pounds, pork tenderloins (2 loins, 1- to 1 1/4-pounds each), trimmed

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Appears in Cook's Country February/March 2017

Main Courses

Pork

This weeknight recipe features succulent, perfectly cooked meat and flavorful, crunchy bread crumbs. The key to even cooking? A wire rack.

SERVES4 to 6

TIME1¾ hours

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 adh...

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