Currently cooking from Tasty by Roy Finamore
Pork tenderloin is so easy to cook, but it can end up bland and boring, so I’m always looking for ways to spice it up. In this recipe, Finamore has you spread a mixture of Dijon mustard and herbs over a tenderloin before rolling the meat in bread crumbs. The meat is then browned on the stovetop before getting baked in the oven until done.
Easy, right? The only problem I had was that the bread crumbs didn’t stay on the tenderloin while I was browning it, and I ended up with meat that looked like it had a skin disease. It tasted great, though, and was moist and tender. This makes a great weekday meal and the leftovers are equally as good.