Pork Tenderloin With Golden Crispy Crust Recipes

PORK TENDERLOIN WITH GOLDEN CRISPY CRUST

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.

PORK TENDERLOIN MEDALLIONS WITH CRISPY PROSCIUTTO

Steps:

• Cut the pork tenderloin into 2 ounces small pieces. Season each piece with salt, pepper, and minced rosemary. Roll each piece of tenderloin in a 1/2 slice of prosciutto, keeping it in place with a toothpick if needed.
• In a large skillet, heat 3 tablespoons of olive oil on medium. When hot, place the minced garlic and wrapped tenderloins in the skillet. Be sure to space them apart so they will caramelize well. If they all don't fit in the skillet, cook in them batches. Cook one side until golden and crispy. Turning only once, flip the other side and cook until crispy and golden and the center is no longer pink.
• Transfer to a platter, add a drizzle of extra olive oil and balsamic on top of each portion.

PORK TENDERLOIN WITH HERBED BREADCRUMB CRUST

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.

ONION CRUSTED PORK TENDERLOIN

Steps:

• In a shallow bowl, mix together the first 5 ingredients.
• Place the onions in a second bowl.
• Roll the tenderloin in the butter mixture, coating all sides, then coat with crushed onions.
• Place in a foil-lined baking pan and top with any remaining onions.
• Drizzle with any remaining butter mixture.
• Bake, covered, in a preheated 350-degree oven for approx 35 - 40 minutes.
• Uncover and bake approximately 10 more minutes, untill the onions are lightly browned and crispy.

SZECHUAN PORK TENDERLOIN

Steps:

• Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a gallon ziplock bag. Marinate 30 minutes in the refrigerator.
• Preheat wok & add oil.
• Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.
• Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked.
• Top with peanuts and serve with rice.

ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST

Steps:

• Preheat oven to 425°F.
• Pat pork dry and sprinkle with salt and pepper.
• Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
• Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
• Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).

PORK TENDERLOIN WITH ROSEMARY

Steps:

• Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
• Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
• Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.