There are a lot of preparations of mustard out there. The one I tend to gravitate to for most uses is Dijon mustard. (Although on Philly soft pretzels, it has to be yellow mustard!)
Originating in the French city of Dijon, the capital of the Burgundy region that is known for its wines, this prepared mustard is pale yellow in color with a creamy consistency and a tangy, strong, sharp flavor with a hint of spice to it. Dijon mustard is made from brown mustard seeds and uses white wine for the acid instead of the typical vinegar used in other varieties of mustard. The low acidity of the wine allows for a more potent mustard flavor.
Mustard and wine is a natural pairing from the time they are crops. Mustard plants are grown as a cover crop in vineyards, growing beneath the rows of vines. Once the mustard plants are plowed into the ground, they provide nutrients for the grape vines.
Dijon mustard is used as a condiment and as an ingredient is vinaigrettes and sauces. In this recipe, it is used as a flavorful layer on pork tenderloin that holds the parsley and Parmesan bread crumbs onto the meat.
Parsley and Parmesan Crusted Pork Tenderloin
Parsley & Parmesan Crusted Pork Tenderloin (adapted from allrecipes.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Makes: 4 – 6 servings
Ingredients:
- 2 (12 ounce) pork tenderloins
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1/2 cup dry bread crumbs
- 1/2 cup chopped fresh parsley
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 375º F. Spray a baking dish with cooking spray. Arrange the pork tenderloins in the baking dish.
Stir the mustard and garlic together in a small bowl. Spread the mustard mixture over the pork.
Combine the mustard and garlic.
Spread the mustard mixture over the tenderloins.
Mix together the bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a medium bowl.
Combine the bread crumbs, parsley, Parmesan, thyme, and salt & pepper.
Press the bread crumb mixture over the mustard coating on the tenderloins.
Press the bread crumb mixture onto the mustard mixture on the pork.
Bake the pork in the preheated oven for about 40-45 minutes, until it is no longer pink in the center and an instant-read thermometer inserted into the center reads 160º F.
The tenderloin is done!
Allow the pork to rest for 5 minutes before slicing.
Allow the pork to rest before slicing.
Serve.
So very tasty!
Dijon is my mustard of choice! ~Linda
Parsley & Parmesan Crusted Pork Tenderloin (adapted from allrecipes.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Makes: 4 – 6 servings
Ingredients:
- 2 (12 ounce) pork tenderloins
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1/2 cup dry bread crumbs
- 1/2 cup chopped fresh parsley
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 375º F. Spray a baking dish with cooking spray. Arrange the pork tenderloins in the baking dish.
Stir the mustard and garlic together in a small bowl. Spread the mustard mixture over the pork.
Mix together the bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a medium bowl. Press the bread crumb mixture over the mustard coating on the tenderloins.
Bake the pork in the preheated oven for about 40-45 minutes, until it is no longer pink in the center and an instant-read thermometer inserted into the center reads 160º F.
Allow the pork to rest for 5 minutes. Slice and serve.