Get updates on school closings, delays

Panko-Crusted Pork Tenderloin

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Recipe by Chef Eric Wells, owner of SkyeLarae's Culinary Services

1 cup panko breadcrumbs
2 tablespoons chopped fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon black pepper
1 1/2 pounds pork tenderloins, trimmed
1/2 cup Dijon mustard
1 cup half and half
2 tablespoons Dijon mustard
2 tablespoons chicken broth
Salt and pepper to taste

Preheat oven to 425°F. Mix first 4 ingredients in large shallow dish to blend.

Pat dry pork with a paper towel. Using a pastry brush, brush 1/2 cup of Dijon mustard on the pork, coating well. Roll the coated pork in the Panko mixture and place it on a sheet pan.

Roast pork until crust is golden and thermometer inserted into center registers 155 degrees, about 25-35 minutes. Transfer pork to cutting board. Let stand 5 minutes.

Meanwhile, stir the half and half, 2 tablespoons of Dijon mustard and chicken broth in a medium pot. Heat over medium heat for about 3-5 minutes. Season to taste with salt and pepper.

Slice pork and pour the sauce over the pork.

Yield 4 servings.