Pork Tenderloin with Herbed Breadcrumb Crust

Name: Pork Tenderloin with Herbed Breadcrumb Crust
Ingredients: 6 cups fresh breadcrumbs made from French bread; 2/3 cup chopped fresh parsley; 2 tablespoons chopped fresh rosemary; 1 3/4 teaspoons crumbled bay leaves; 3 pounds pork tenderloins, trimmed; 2 large eggs, beaten to blend; 4 tablespoons (1/2 stick) butter; 2 tablespoons olive oil

Pork Tenderloin with Herbed Breadcrumb Crust was pinched from <a href="http://www.epicurious.com/recipes/food/views/PORK-TENDERLOIN-WITH-HERBED-BREADCRUMB-CRUST-5685" target="_blank">www.epicurious.com.</a>

"Simple, appealing and perfect with the polenta. Pour a Barbera or Pinot Bianco...."

INGREDIENTS

•

6 cups fresh breadcrumbs made from French bread

•

2/3 cup chopped fresh parsley

•

2 tablespoons chopped fresh rosemary

•

1 3/4 teaspoons crumbled bay leaves

•

3 pounds pork tenderloins, trimmed

•

2 large eggs, beaten to blend

•

4 tablespoons (1/2 stick) butter

•

2 tablespoons olive oil

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes