I woke early this morning to tackle a very long list of tasks and up first was grocery shopping. Arriving home at 7 am, I decided instead of putting all of the groceries away, that I would start cooking food for the week and so I went to work on the pork tenderloin and roasting fingerling potatoes.
At first I was thinking I would toss them into the slow cooker but then I decided I would surprise my husband with a crispy crust on the pork. Out came the panko bread crumbs and opening of the spice drawer. Please note that I did not keep track of measurements as I was making a quick, toss together mix.
1-1.5 lb. Pork Tenderloin
A few Tablespoons of canola oil
3/4 cup Panko bread crumbs
Dried thyme, dried rosemary, onion powder, garlic powder, chili powder, salt and ground pepper.
1. Mix all of the ingredients from oil through pepper and then rub all over the pork. Allow the pork to remain out of the refrigerator and to sit 20-30 minutes prior to searing so that it is not a super cold piece of meat going into the pan.
2. Preheat the oven to 425 degrees.
3. Heat 1 Tablespoon of the oil in an ovenproof pan over medium heat until it look likes it is shimmery. Add the roast and brown on all sides, about 10 minutes. Remember to leave the meat alone and do not flip it until it easily lifts from the pan or you will rip that lovely crust.
4. Transfer the pan into the over and cook another 20 minutes or until a thermometer registers 155°F in the center.
5. As with all meats, if you have time, let it sit for a few minutes so that the juices do not run out as soon as you cut the meat.
Are you a Panko bread crumb fan?
More Pork Recipes:
Seared Herb Roasted Pork Loin
Delicious Pork Rub
Slow Cooker Pulled Pork