Rye Crusted Pork Tenderloin

Name: Rye Crusted Pork Tenderloin
Ingredients: 4 slices rye bread with caraway seeds; ¼ cup (50 mL) grated fresh Parmesan; ½ tsp (2 mL) each, salt and pepper; 1 tbsp (15 mL) finely chopped parsley; 1 lb (500 g) Ontario pork tenderloin; 1 tbsp (15 mL) grainy mustard; 2 tbsp (30 mL) canola or olive oil

Juicy medallions of Ontario pork tenderloin are coated in a crisp mixture of rye, Parmesan and grainy mustard. To complete this hearty weeknight favourite serve with grainy mustard or apple sauce and oven roasted root vegetables.

4 slices rye bread with caraway seeds

¼ cup (50 mL) grated fresh Parmesan

½ tsp (2 mL) each, salt and pepper

1 tbsp (15 mL) finely chopped parsley

1 lb (500 g) Ontario pork tenderloin

1 tbsp (15 mL) grainy mustard

2 tbsp (30 mL) canola or olive oil

Steps :

In food processor, pulse bread to make fine crumbs, about 1 minute. Transfer to bowl. Stir in Parmesan, salt, pepper and parsley.

Slice pork into 1/2-inch (1 cm) medallions (about 8). Rub each medallion with mustard and dredge in rye crumbs until completely coated.

In large non-stick skillet, heat oil over medium high heat. Cook medallions until golden brown and pork is cooked so that just a hint of pink remains, about 7 minutes per side. Transfer to platter and serve with grainy mustard or apple sauce.

Cook's Notes:

Makes 4 servings

CategoryAppetizer

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