Main Dishes/ Recipes

Dijon Crusted Pork Tenderloin

This was just something I whipped up because I had no time, but didn’t want a plain roasted tenderloin. So because Mike and I really like Dijon mustard, I used that as the main flavor. If you don’t like Dijon, this is definitely not the recipe for you. It’s a plain, simple recipe, Dijon mustard with a crumb coating. That’s it!

Ingredients Needed:

pork tenderloin
Dijon mustard
bread crumbs
egg (if you want to do another layer of crumbs)

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Kick the tires and light the fires to 350 degrees.

Slather the mustard all over the tenderloin.

Roll in crumbs.

If you want another layer, roll in egg, then roll in crumbs again.

Place on a baking rack and cook in a 350 degree oven until the internal temperature reaches 160 degrees.

That’s it. That’s all, nothing fancy about this. But it’s fast, tastes good and is easy to make in a pinch.

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Dijon Crusted Pork Tenderloin


  • Author: Karlynn Johnston
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 min

Description

Easy and fast pork tenderloin.

Ingredients

pork tenderloin

    Dijon mustard

      bread crumbs

        egg if you want to do another layer of crumbs


          Instructions

          1. Kick the tires and light the fires to 350 degrees.
          2. Slather the mustard all over the tenderloin.
          3. Roll in crumbs.
          4. If you want another layer, roll in egg, then roll in crumbs again.
          5. Place on a baking rack and cook in a 350 degree oven until the internal temperature reaches 160 degrees.
          6. That’s it. That’s all, nothing fancy about this. But it’s fast, tastes good and is easy to make in a pinch.

          Nutrition

          • Serving Size: 6

           

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          No Comments

        • Reply
          Wave59
          October 25, 2012 at 5:48 am

          In Cockney rhyming slang, bread means money; this usage is derived from the phrase “bread and honey”.[

        • Leave a Reply

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