Recipes

... Roasted Pork Tenderloin

Back to Recipes

Keeping it simple is the best thing when it comes to food. I love this recipe, that came from my mom Phyllis, because it is easy and delicious and the roasting aroma of onions, garlic, herbs and tenderloin is fabulous. Pair it with our Merlot or Sangiovese.

Ingredients:

1 ½ lbs pork tenderloin, cleaned of silver skin
1 cup breadcrumbs* or panko
1 t dried basil
1 t dried oregano
1 T chopped fresh parsley
2 T fresh grated parmegiano
Freshly ground black pepper and kosher salt to taste
1 large egg
1 large onion sliced into rings
4 garlic cloves peeled and smashed
¼ cup olive oil

*Note: it is easy to make your own breadcrumbs with leftover dried bread—pop pieces into Cuisinart fitted with metal blade and pulse to coarse texture.

Preparation:

Preheat oven to 425 degrees. Take a roasting pan and place onion and garlic in bottom and set aside. In a large dish, beat egg and set aside. Mix bread crumbs with dried herbs, parsley, parmegiano, black pepper and salt in a small bowl. Pour onto a dinner size plate and shake until even layer. Dip tenderloins, one at a time, into egg and then roll in bread crumbs so it is coated evenly. Place tenderloins on top of onions, pour olive oil over all. Place in oven. After 15 minutes, baste the tenderloins with olive oil in bottom of pan. Lower oven heat to 375. Roast for another 15 minutes and baste again. Roast for another 10 minutes and take out of oven. Tent aluminum foil over pan for 5 minutes. Slice into rounds and serve with rice pilaf and a crisp salad.**

 **If you want to make it a one-pan dinner add chunks of red potato to the sides of the pan, drizzle with half of the olive oil and roast 15 minutes before adding the pork tenderloin on top of the onions.

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927