Herb Crusted Pork Tenderloin

HERB CRUSTED PORK TENDERLOIN

Preheat oven to 500 degrees F.  Place Panera sourdough or French bread slices on a cookie sheet and toast for 3 to 5 minutes.  Shut off oven and leave bread in the oven for at least 4 hours and as long as overnight.  This will achieve a thorough drying of the bread.  Remove bread from cookie sheet and place in a food processor.  Crumb well.  Add the following:

2 teaspoons garlic powder

1 teaspoon lemon pepper seasoning salt

1 Tablespoon dried Italian herbs

2 teaspoons dried parsley flakes

½ teaspoon dry mustard

Mix well.

Measure 2 cups.

2 ½ pounds pork tenderloins, trimmed (usually a package of two)

Salt and pepper to taste

2 eggs beaten

2 cups bread crumbs (see recipe above)

¼ cup butter

2 Tablespoons olive oil

Sprinkle pork lightly with salt and pepper.  Dip in beaten eggs.  Roll in breadcrumbs.

In large heavy skillet, melt the butter and olive oil over medium high heat.  Add the pork and cook until golden brown on all sides.  Remove to a roasting pan.  Insert meat thermometer into the thickest part of pork.  Roast at 375 degrees for 20 minutes or to 155 degrees on the meat thermometer.  Remove from the oven and let stand for 5 minutes.  Garnish with fresh rosemary.

Serves 8