Herb-Crusted Pork Tenderloin

This is ideal for a dinner party, as tenderloins are quick to roast and easy to serve.

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Servings 6

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ingredients 9
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

2: pork tenderloins (about 3/4 lb each)

1: cup soft bread crumbs (about 1 1/2 slices bread)

1/4: cup chopped fresh parsley

2: tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves

1: tablespoon olive or vegetable oil

1/2: teaspoon salt

1/2: teaspoon fennel seed

1/4: teaspoon coarsely ground pepper

2: cloves garlic, finely chopped

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Directions

1 Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
2 In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
3 Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 400mg; 400%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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CookinginKansas

report Posted Jan. 20, 2013 9:24 PM

This was delicious and impressive! It did take longer to bake than indicated, though. When I do it again, I will bake it for 30 minutes, covered, and probably 10-15 minutes, uncovered. Also, I prefer the pork a little less pink inside than the instructions called for. Bake to a doneness YOU prefer. :) (Tip: The fennel seed needs to be broken up with a pestle and mortar to release the flavor.)