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Pork Tenderloin with Herbed Breadcrumb Crust
Pork Tenderloin with Herbed Breadcrumb Crust
(Filetto di Maiale con Crosta di Erbe e Pane)
 
 
Ingredients:

6 cups fresh breadcrumbs made from French bread
2/3 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 and 3/4 teaspoons crumbled bay leaves
3 lbs pork tenderloins, trimmed
2 large eggs, beaten to blend
4 tablespoons (1/2 stick) butter
2 tablespoons extra virgin olive oil

Directions:

Preheat oven to 375F.

Mix first 4 ingredients in large bowl to blend.

Season to taste with salt and pepper.

Sprinkle pork with salt and pepper.

Dip into eggs, then into breadcrumb mixture, coating completely.

Melt 2 tablespoons butter and 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Add half of pork; cook until golden on all sides, about 5 minutes.

Place on rack set in large roasting pan.

Wipe out skillet.

Repeat with remaining 2 tablespoons butter, 1 tablespoon olive oil and pork.

Roast pork until crust is golden and thermometer inserted into center registers 155F, about 20 minutes.

Transfer pork to cutting board.

Let stand 5 minutes. Slice pork and serve. Serves 8.

That's it!
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