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Herb encrusted pork tenderloin Recipe

   
 

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     Herb encrusted pork tenderloin

Category   Entrees - Maindishes
Sub Category   None
Ingredients
6 (oz) pork tenderloins
1 c Dijon mustard
1/4 c brandy
1/4 c maple syrup
2 T raspberry vinager
1 t dried rosemary
1 t minced parsley
1 t dried sage
1 t dried marjoram
 
1 T kosher salt
1 T cracked black pepper
1 T crushed garlic
2 c Ritz cracker crumbs
Olive oil
Instructions
Preheat oven to 400°F. Combine mustard, brandy, syrup, vinegar, rosemary, parsley, sage, thyme, and marjoram. Spread over tenderloins. Rub the tenderloins with salt, pepper and garlic. Roll tenderloins in cracker crumbs. Refrigerate for 30 minutes or as long as overnight.
Coat a saute pan with oil and heat. Brown tenderloins for 2 minutes on each side or until the cracker crumbs are golden brown. Place tenderloins in an ovenproof dish and roast 12 minutes.


Originally Submitted 1/8/2011





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