Easy Pork Tenderloin with Dijon & Herb Crust

Serves four.

Ingredients:

1 1.5 pound pork tenderloin
Kosher salt
Coarsely ground black pepper

1 cup fresh bread crumbs
1 tablespoon fresh thyme (minced)
1 tablespoon fresh rosemary (minced)
¼ cup grated Romano cheese

1 shallot
2 tablespoons Dijon mustard
Juice of 1 lemon (about ¼ cup)
¼ cup capers (drained)
1 large egg

Directions:

Preheat oven to 350 degrees Fahrenheit.

Season pork tenderloin with salt and pepper on all sides. 

Puree egg, shallot, mustard, lemon juice, and capers in food processor.  Sauce will be fairly loose.

In small bowl, toss bread crumbs, herbs, and cheese.

On a foil-lined baking sheet, spread about ¼ of the bread-crumb mixture in a line the length of the tenderloin.  Pour about ¼ of the Dijon sauce over the crumbs.  Set the tenderloin on top of the sauce, and press down so that the sauce and crumbs stick to the underside of the tenderloin.  Pour the rest of the sauce over the top and sides of the tenderloin.  Gently press the rest of the bread-crumb mixture onto the top and sides of the tenderloin so that the crust will stick.

Bake for 40 to 45 minutes, until crust is lightly browned.  Remove from oven and let rest for 10 minutes (it will continue to cook as it rests).  Slice into thin rounds  (don’t worry if some of the crust falls off), and serve each person 3 or 4 slices.