Rosemary Parmesan Crusted Pork Tenderloin

Serves 4

The pork tenderloin is definitely a cut of meat that calls for a special occasion such as Valentine’s Day.


There are only two tenderloins on the whole pig, so it’s a cut that deserves our heartfelt respect.

This recipe is bursting with flavor, juicy on the inside and comes together very quick.

Take care not to overcook them, using a meat thermometer is a great tool.

If in doubt, ere on the side of undercooked and let it rest, tented with a lid or tinfoil for five minutes.

Ingredients:

  • 2 1/2 lbs Nourished With Nature Pork Tenderloin

  • 1 cup gluten free Panko bread crumbs (or make your own sourdough bread crumbs)

  • 1/3 cup grated parmesan cheese

  • 2 Tbsp dried rosemary

  • Salt

  • Pepper

  • 2 eggs

  • 4 Tbsp Nourished With Nature lard




DIRECTIONS:

Preheat oven to 400 degrees

  1. Sprinkle salt and pepper over all sides of pork tenderloin

  2. Mix Panko, parmesan and rosemary on a large flat plate

  3. Whisk eggs together in a large shallow dish

  4. Heat 2 Tbsp lard in a large frying pan over med/high heat

  5. Take one pork tenderloin and roll all sides in the eggs

  6. Then roll in Panko mixture and coat all sides well

  7. Place tenderloin in frying pan and cook each side 1-2 minutes until a golden brown crust forms

  8. Place tenderloin on a rack in a large roasting pan

  9. Add 2 more Tbsp of lard to the frying pan and repeat the process with the second tenderloin

  10. Bake 20-30 minutes or until the internal temperature of the pork reaches 145 degrees

  11. Remove from oven and tent pork with tinfoil and let rest 5-10 minutes before cutting

  12. Enjoy!

Serve this with green beans or roasted red potatoes or a lovely dinner at home.

Let me know in the comments how yours turned out!

*recipe adopted from Tasteful Venture