I stole this recipe for Crumb Crusted Roast Pork Tenderloin from a cookbook called America’s Test Kitchen: How to Roast Everything. This recipe is easy to prepare and looks fancy enough for a holiday meal. Melted butter, mustard, white wine vinegar and seasonings are mixed with breadcrumbs. The breadcrumb mixture is toasted in the oven then cooled and mixed with grated Parmesan cheese. Pork tenderloins are dredged in flour then dipped in beaten egg whites and coated with the breadcrumb mixture. The tenderloins are placed on baking sheet fitted with a wire rack. Roasting the tenderloins for 30 minutes finishes this dish.
“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.” – James Beard (see more quotes in the Quotes tab)
Adjust oven rack to middle position and heat oven to 350 F. Whisk 5 tbsp melted butter, ¼ cup whole grain mustard, 1 ½ tbsp white wine vinegar, 2 minced cloves of garlic, 2 tbsp minced fresh rosemary, ½ tsp salt, ½ tsp pepper and a pinch of cayenne in a bowl until combined.
Stir in 1 ½ cups panko breadcrumbs until fully combined. Spread panko mixture in even layer on rimmed baking sheet, breaking up any clumps.
Bake, stirring every 5 minutes, until golden brown, 15 to 18 minutes. Transfer crumbs to 13×9 baking dish and let cool completely, about 10 minutes. Break up any large crumbs with your fingers. Stir in ⅓ cup grated Parmesan cheese into cooled crumb mixture.
Increase oven temperature to 400 F. Set wire rack in now empty baking sheet. Place ¼ cup flour in shallow dish. Whisk 3 large egg whites together in second shallow dish. Pat tenderloins dry with paper towels and season with salt and pepper. Working with one tenderloin at a time, dredge in flour, shaking off excess.
Next dip the tenderloin in egg whites to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer tenderloins to prepared rack.
Roast until pork registers 145 F, 25 to 30 minutes.
Transfer to carving board (or serving platter) and let rest 10 minutes.
Slice into ½ inch thick slices.
If you liked this recipe for Crumb Crusted Roast Pork Tenderloin you can try other pork tenderloin recipes such as Grilled Pork Tenderloins or Balsamic Roasted Pork Loin.
Crumb Crusted Roast Pork Tenderloin
Ingredients
- 5 tbsp butter melted
- ¼ cup whole grain mustard
- 1 ½ tbsp white wine vinegar
- 2 garlic cloves minced
- 2 tbsp minced fresh rosemary
- Salt / pepper
- Pinch cayenne pepper
- 1 ½ cups panko bread crumbs
- ¼ cup AP flour
- 3 large egg white
- ⅓ cup grated Parmesan cheese
- 2 (1 to 1 ¼ lb) pork tenderloins, trimmed
Instructions
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Adjust oven rack to middle position and heat oven to 350 F. Whisk melted butter, mustard, vinegar, garlic, rosemary, ½ tsp salt, ½ tsp pepper and cayenne in bowl until combined. Stir in panko until fully combined.
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Spread panko mixture in even layer on rimmed baking sheet, breaking up any clumps. Bake, stirring every 5 minutes, until golden brown, 15 to 18 minutes. Transfer crumbs to 13x9 baking dish and let cool completely, about 10 minutes. Break up any large crumbs with your fingers.
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Increase oven temperature to 400 F. Set wire rack in now empty baking sheet. Place flour in shallow dish. Whisk egg white together in second shallow dish. Stir Parmesan into cooled crumb mixture. Pat tenderloins dry with paper towels and season with salt and pepper.
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Working with one tenderloin at a time, dredge in flour, shaking off excess; dip in egg whites to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer tenderloins to prepared rack. Roast until pork registers 145 F, 25 to 30 minutes. Transfer to carving board and let rest 10 minutes. Slice into ½ inch thick slices.