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
Sprinkle salt and pepper over all sides of pork tenderloin
Mix Panko, parmesan and rosemary on a large flat plate
Whisk eggs together in a large shallow dish
Heat 2 Tbsp lard in a large frying pan over med/high heat
Take one pork tenderloin and roll all sides in the eggs
Then roll in Panko mixture and coat all sides well
Place tenderloin in frying pan and cook each side 1-2 minutes until a golden brown crust forms
Place tenderloin on a rack in a large roasting pan
Add 2 more Tbsp of lard to the frying pan and repeat the process with the second tenderloin
Bake 20-30 minutes or until the internal temperature of the pork reaches 145 degrees
Remove from oven and tent pork with tinfoil and let rest 5-10 minutes before cutting
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