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 375F. 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 160F, 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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