This pork tenderloin turns out moist and juicy with a crisp, seasoned coating and a hint of mustard. Cooks up quick for a fancy, shmancy weeknight dinner!
1/2 lb pork tenderloin
1/4 cup Panko bread crumbs
1 tsp fresh chopped rosemary
2 tsps minced garlic
salt and pepper to taste
1 tbsp olive oil
1 tbsp Dijon mustard
Mix the Panko, rosemary, garlic, salt and pepper together then add the olive oil. Brush Dijon all over the pork tenderloin and roll in crumb mixture to coat completely.
Place on a foil lined baking sheet and bake at 400°F for 20-25 minutes or until internal temperature is 145°F.
This small 1/2 lb tenderloin serves 2
Let rest 5-10 minutes before slicing.
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