¾cupOld Style Ground Mustard, coarse mustard with visible mustard seeds
¾cupDijon Mustard
2cupsPanko breadcrumbs
1tablespoonoil
3teaspoonsfresh thymeSee Recipe Notes
1teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
spray oil
Instructions
Preheat oven to 350ºF
Lighly oil oven-safe baking dish
In a small bowl, combine Old Style coarse mustard and Dijon Mustard; combine well; set aside
¾ cup Old Style Ground Mustard, ¾ cup Dijon Mustard
In another bowl, combine panko crumbs, oil, salt, pepper, thyme and garlic powder; pour this mixture in a single layer onto the wax paper
2 cups Panko breadcrumbs, 1 tablespoon oil, 3 teaspoons fresh thyme, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
Pat tenderloins dry with paper towel; lightly season with salt and black pepper; set aside
2 whole pork tenderloins
Coat tenderloins in mustard mixture
Place sheet of wax paper on counter; pour the breadcrumb mixture evenly onto the wax paper
Roll the mustard coated tenderloin across the breadcrumb mixture and place tenderloin on lightly oiled shallow roasting pan; lightly spray tenderloins with spray oil
spray oil
Bake uncovered until internal temperature reaches a minimum of 145ºF (about 20-25 minutes, depending upon your oven)
Remove from oven; place foil tent over baked tenderloins for 5 minutes
Slice with sharp knife or serrated knife and serve
Notes
YieldThis recipe is for two 1-pound pork tenderloins, which yield about twelve ½ " inch slices. If you're making just one tenderloin, change the recipe servings to ½ in the recipe card above.ThymeIf you don't have fresh thyme, use 1 teaspoon of ground thyme