This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product.
INGREDIENTS (for 6 servings):
- 2 pounds pork tenderloin
- 2 cups Italian seasoned bread crumbs
- 1/2 cup olive oil
Preheat oven to 425 degrees F (220 degrees C).
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place the two strips from the tenderloin package onto a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
Bake for at least 35 minutes when a meat thermometer reads 165 degrees or until there is no pink when the pork is cut. Let the pork rest for 10 minutes then cut into 1/2 inch slices.