Crusty Pork TenderloinJuly 2008
Rinse and trim tenderloins. With a brush coat each piece with Pepper and Onion Relish. Place in a Ziploc bag and marinate in the refrigerator for 1 hour or over night.
Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
Remove pork from refrigerator and bring to room temperature. Dry each tenderloin with a paper towel. Dip into egg and then coat with bread crumb mixture. Set on rack for 15 minutes to dry.
Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack in a roasting pan. Wipe out skillet. Repeat with the remaining butter, oil and pork.
Roast pork until crust is golden and thermometer inserted into center registers 160°F, about 45 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice and serve with remaining Pepper and Onion Relish.
Number of Servings