Archive for the ‘Pork tenderloin’ Category

Pork tenderloin: Pork tenderloin, garlic cloves, dijon mustard, Italian breadcrumbs (I use Vigo), red potatoes, sweet onion, olive oil Pam or the real thing, sea salt and pepper The amounts are up to you.

Potatoes:   I peel, cube and parboil for about 5-10 minutes.  This is by choice and you do not have to but sometimes it takes quite a while for the potatoes to cook in oven.  Give it a try in oven and let me know how it worked for you.

Onions: Just peel and quarter.

Spray 9×13 baking dish (or any size) with Olive oil Pam.  Cut slits (I do about 5) in pork (I use both tenderloins if 2 are in package)and insert garlic cloves into slits. If you like salt then you may add at this time. Cover pork with dijon mustard and then roll in Italian breadcrumbs. (If garlic falls out just put back in) Place in baking dish.  Add potatoes and onions, spray with olive oil Pam or drizzle with olive oil.  Add desired sea salt and pepper.  Bake 425 for about an hour uncovered.