Pork Tenderloin With Golden Crispy Crust Recipes

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PORK TENDERLOIN WITH GOLDEN CRISPY CRUST



Pork Tenderloin With Golden Crispy Crust image

From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.

Provided by johannewallace

Categories     Pork

Time 50m

Yield 1/4 pound each, 4 serving(s)

Number Of Ingredients 10

3/4 cup panko breadcrumbs
2 garlic cloves, minced
2 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb pork tenderloin
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
  • Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
  • On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
  • Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
  • Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 273.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.8, Sodium 434.7, Carbohydrate 16.1, Fiber 1.4, Sugar 1.5, Protein 26.5

CRISPY PORK TENDERLOIN SANDWICH



Crispy Pork Tenderloin Sandwich image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1 1/2- to 2-pound pork tenderloin
2 cups buttermilk
3 tablespoons barbecue rub
4 cups peanut oil
Kosher salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
3 cups garlic croutons, crushed
1/2 cup mayonnaise
1/4 cup apricot- or mango-habanero sauce
Pinch of granulated garlic
Kosher salt
4 large brioche buns, split, toasted and buttered
Spicy pickle slices and shredded iceberg lettuce, for topping

Steps:

  • Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
  • In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper.
  • Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
  • Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside.
  • Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt.
  • Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.

EASY AND ELEGANT PORK TENDERLOIN



Easy and Elegant Pork Tenderloin image

This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product.

Provided by Susan Burget

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 3

2 cups Italian seasoned bread crumbs
½ cup olive oil
2 pounds pork tenderloin

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
  • Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 26.7 g, Cholesterol 65.3 mg, Fat 23.5 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 3.7 g, Sodium 624.7 mg, Sugar 1.3 g

ROASTED PORK TENDERLOIN WITH GINGER AND GOLDEN RAISINS



Roasted Pork Tenderloin With Ginger And Golden Raisins image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons canola oil
2 pork tenderloins
Kosher salt
Freshly ground black pepper
Grated zest of 1 orange
1/4 cup red wine vinegar
1/4 cup red wine
3/4 cup chicken stock
1/2 cup golden raisins
1 tablespoon grated ginger

Steps:

  • Preheat oven to 400 degrees. Place a small roasting pan or large enameled casserole on stove over medium-high heat. Add oil. Season tenderloins on all sides with salt and pepper. Lay them in pan, and sear until well browned on all sides.
  • Sprinkle orange zest over pork, then transfer pan to oven. Cook until just barely pink in middle, about 15 to 18 minutes. Transfer pork to a cutting board and place roasting pan over medium-high heat. Add vinegar and wine, and scrape up any pan drippings. Reduce by half, then add chicken broth. Reduce by one quarter, then stir in raisins, and cook for one minute. Remove from heat.
  • Thinly slice pork, and arrange on a serving plate. Add any cooking juices to raisin sauce. Just before serving, with your fingers squeeze a few drops of ginger juice from pulp into sauce. Ginger should sharpen and freshen flavor without tasting of ginger. Serve pork, passing raisin sauce in a bowl.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 15 grams, TransFat 0 grams

PORK TENDERLOIN WITH HERBED BREADCRUMB CRUST



Pork Tenderloin with Herbed Breadcrumb Crust image

Categories     Herb     Pork     Roast     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

6 cups fresh breadcrumbs made from French bread
2/3 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 3/4 teaspoons crumbled bay leaves
3 pounds pork tenderloins, trimmed
2 large eggs, beaten to blend
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
  • Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
  • Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork.
  • Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.

CRUNCHY BAKED PORK TENDERLOIN



Crunchy Baked Pork Tenderloin image

This recipe originally called for chicken breasts, but I adapted it for pork tenderloin with mouthwatering results! I like that it calls for ingredients I already have on hand.-Angie Price, Bradford, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
1/4 cup butter, melted
1/4 cup mayonnaise
4 to 5 teaspoons prepared mustard
1-1/4 cups crushed herb-seasoned stuffing mix

Steps:

  • Flatten pork tenderloin pieces to 1/4-in. to 1/2-in. thickness. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 406 calories, Fat 27g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 541mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

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