Pep­per-Crusted Pork Ten­der­loin

Country Woman - - LET’S EAT - —ELLEN RI­LEY MURFREESBORO, TN

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.

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