Loin Of Pork Provencale Style
|Dried rosemary||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Grated fresh horseradish root||3 Tablespoon|
|Pork tenderloin||3 Pound|
|Dry breadcrumbs||4 Tablespoon|
Mix 1 teaspoon of the salt with the rosemary, parsley and horseradish.
Rub into the meat so that a crust is formed around the meat.
Beat the eggs.
Dip the meat into the beaten eggs, and then in the breadcrumbs, pressing them on well.
Place the meat in a greased roasting pan, pour over the oil and roast in a moderately hot oven (400° F) for 1 1/2-1 3/4 hours, covering the meat with foil if the breadcrumb mixture becomes too brown.
Serve the pork with baked tomatoes and baked potatoes which can be cooked in the oven with the meat.