Horseradish Crusted Pork Tenderloin

i love pork. i mean, what's not to love? sausage, pork chops, ribs, pulled pork, um, hello, bacon?!? of course most of those aren't exactly lean protein. baby back ribs from the corner stable, a hearty breakfast of maple sausage links and eggs, a nice tender pulled pork sandwich, and a juicy BLT are fine every once in a while. i eat all of the above occasionally and enjoy every bite. i can do so guilt free because i don't eat it all the time and life is short so it's important to enjoy the finer things in life.

but, perhaps the leanest cut of pork to enjoy on an everyday-type-basis is the pork tenderloin. i happen to love the tenderloin. i have posted some great recipes here for the pork tenderloin like spicy cinnamon crusted pork, pear and shallot pork, roasted pork with port fig sauce, even pulled pork. so, i guess it goes without saying that i am always on the lookout for new or different pork tenderloin recipes. last night, i found another good one. horseradish crusted pork.

i was perusing epicurious.com for pork recipes and stumbled upon this one. of course i couldn't resist a little tweaking so here is my adapted recipe.

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Horseradish Crusted Pork Tenderloin
adapted from epicurious.com
serves 2-3

1 lb pork tenderloin
1/4 cup whole grain bread crumbs
1 tbs horseradish
1 tbs dijon mustard
olive oil
salt and pepper

preheat oven to 425 degrees F.

pat pork dry with a paper tower. sprinkle all sides with salt and pepper. brush all sides with dijon mustard.

in a small bowl, combine bread crumbs and horseradish. roll dijon smeared pork in breadcrumbs pressing to ensure breadcrumbs stick to pork.

heat skillet over medium-high heat. when warm, add 1-2 tbs olive oil and sear pork on all sides approximately 2-3 minutes per side.

remove tenderloin from heat and place in baking dish. bake for 15-20 minutes or until internal thermometer reaches 145 degrees F (for pink) or 155 degrees F (for just a little pink). remove from oven, cover, and let sit for 5 minutes before slicing.

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this can be easily doubled for a crowd or the second tenderloin can be frozen for another quick dinner. i served it with parsnip fries and sauteed mushrooms and onions but it would be great with garlic green beans, grilled summer squash or a nice caprese salad for the summer.

if you are a fan of pork tenderloin like me, you're in luck because i'll be posting some great marinades for nice grilled pork tenderloin. perfect for the summer months ahead. stay tuned . . .