Herb Crusted Pork Tender Loin with Mustard Glaze
|Garlic clove||1 Small, peeled and finely chopped|
|Pork tenderloin||1 Pound, trimmed|
|Extra virgin olive oil||2 Teaspoon|
|Tarragon||2 Tablespoon, chopped|
|Thyme||1 Tablespoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), peeled and finely chopped|
|Panko||3 Tablespoon (Japanese Breadcumbs)|
|Dijon mustard||2 Teaspoon|
Preheat oven to 400 degrees. Season pork with salt. Heat a stainless steel skillet over medium-high heat. When hot, add oil. Add pork and sear on all sides, 1 to 2 minutes per side until nicely browned. Place skillet in oven and cook pork until it registers 140 degrees on an instant-read meat thermometer, about 12 to 15 minutes. Remove from oven and let pork rest 10 minutes on a wire rack placed over a rimmed baking sheet.
Preheat broiler. In a bowl, mix together tarragon, thyme, parsley, garlic, Panko and a pinch of salt. Brush pork lightly with mustard. Press pork into herb mixture, coating evenly on all sides.
Broil pork 6 inches from broiler, 1 minute per side, until breadcrumbs are toasted and pork is heated through. Slice thinly and serve.
For more information please visit: http://www.tracyporter.com/