Try this Mustard Seed and Panko Crusted Pork Tenderloin recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 . In 10" skillet, toast brown and yellow mustard seed over medium-high heat, stirring frequently, until fragrant. With mortar and pestle, coffee grinder or spice mill, lightly crush mustard seed. In small bowl, mix crushed mustard seed and bread crumbs, set aside.
Rub pork tenderloins with 1 Tbsp. of th olive oil, sprinkle all sides with salt and pepper. Brush pork with mustard, roll in bread crumb mixture to completely coat.
In 12" ovenproof skillet, heat remainin 1 Tbsp. oil until hot but not smoking. Add pork to skillet: cook on all sides until brown, about 5 minutes.
Place skillet with pork in oven; roast 8 to 10 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees. Remove pork from skillet to cutting board; let stand about 5 minutes. Slice pork diagonally against the grain.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 394 | ||
Calories from Fat: 328 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 682.8mg | 24 % | |
Potassium 250.8mg | 7 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 6.2g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 394
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