Pepper-Crusted Pork Tenderloin
Guests will be impressed by this attractive roast with its golden crust. It slices up so moist and tender; serve it without sauce.
PREP: 25 MIN. • BAKE: 30 MIN. MAKES: 6 SERVINGS
3 Tbsp. Dijon mustard
1 Tbsp. buttermilk
2 tsp. minced fresh thyme
1 to 2 tsp. coarsely ground pepper
¹ ₄ tsp. salt
2 pork tenderloins (³ lb. each) ² ₃ cup soft bread crumbs
1. Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 11/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. 2. Bake until a thermometer reads 145°, 30-40 minutes. (Tent it loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.
NOTE To make soft bread crumbs, tear bread into pieces and place in a food processor. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs. PER SERVING 155 cal., 4g fat (1g sat. fat), 64mg chol., 353mg sod., 3g carb. (0 sugars, 0 fiber), 23g pro. Diabetic exchanges: 3 lean meat.