Daddy Cooks - Pepper-Crusted Pork Tenderloin

Yesterday was my 24th straight day of working. Long hours, long days and long weeks. When I found out that I was actually going to have the weekend off Brian told me that he would have something special planned when I got home. I had a great bubble bath and dinner after. This recipe he found in the Taste of Home cookbook. Wow, it was good!



Pepper-Crusted Pork Tenderloin

2 pork tenderloins (3/4 lb each)
3 tablespoons Dijon mustard
1 tablespoon 1% buttermilk
2 teaspoons minced fresh thyme
1-2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2/3 cup bread crumbs

1. Place tenderloins side by side and tie together with kitchen string. In a small bowl, combine themustard, buttermilk, thyme, pepper and salt; spread over surface of milk. Press crumbs onto meat.

2. Place on a rack in shallow roasting pan. Cover and bake at 425 degrees for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes. Remove string before serving.

Feedback: Brian didn't use the string because the tenderloin wasn't stuffed. It worked fine and was delicious! The only variation we may try next time is a little garlic powder.