Pepper and Onion Relish ? Crusty Pork Tenderloin

Crusty Pork Tenderloin

July 2008


1/2 cup Pepper and Onion Relish
3 pounds pork tenderloins (two small, trimmed)
6 cups breadcrumbs
2/3 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
2 large eggs, beaten
4 tablespoons butter
2 tablespoons olive oil


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


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