Makes 6 portions
- 2 pork tenderloins (about ¾ lb each)
- 1 cup soft bread crumbs
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh or ½ teaspoon dried thyme leaves
- 1 tablespoon olive or vegetable oil
- ½ teaspoon salt
- ½ teaspoon fennel seed
- ¼ teaspoon coarsely ground pepper
- 2 cloves garlic, finely chopped
- Heat oven to 450F (220C) ; spray shallow roasting pan and rack with cooking spray.
- Place pork tenderloins on rack in pan.
- In small bowl, mix remaining ingredients ; spoon crumb mixture evenly over pork.
- Insert ovenproof meat thermometer so tip is in the thickest part of pork ; cover pork loosely with foil.
- Bake 20 minutes, remove foil ; bake uncovered 10 to 15 minutes longer or until thermometer reads 155F (68C).
- Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160F (71C) ; temperature will continue to rise about 5F and pork will be easier to carve.
BON APPÉTIT
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