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Recommended Wine Pairing
Pinot Noir
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Mustard Seed and Panko-Crusted Pork Tenderloin
2 tablespoons brown mustard seeds
2 tablespoons yellow mustard seeds
1 cup Progresso® Panko Bread Crumbs or Progresso® Bread
Crumbs
2 pork tenderloins (1 to 1 1/4 lb each)
2 tablespoons extra-virgin olive oil
Dash coarse sea salt (gray salt)
Dash freshly ground black pepper
1/4 cup Dijon mustard
Heat oven to 400°F. In large skillet, toast mustard seeds over medium-high heat until fragrant. With mortar and pestle, coffee grinder or spice mill, lightly crush mustard seeds. In small bowl, mix mustard seeds and bread crumbs; set aside.
Rub pork tenderloins with 1 tablespoon of the olive oil; sprinkle all sides with salt and pepper. Brush pork with mustard; roll in bread crumb mixture to completely coat.
In 12-inch ovenproof skillet, heat remaining tablespoon oil until hot but not smoking. Add pork to skillet; cook on all sides until brown, about 5 minutes.
Place skillet with pork in oven; roast 8 to 10 minutes or until meat thermometer inserted in center reads 155°F. Remove pork from skillet to cutting board; let stand about 5 minutes. Slice pork diagonally against the grain.
4 servings
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