Not too long ago, my confidence with pork, particularly pork tenderloin is regained after seeing it appears in some recipes. I gave it a try with a Korean recipe, using Gochujang- the multi purpose korean red pepper sauce. It was really nice! And reminds me of the pork dish grandpa used to make when I grew up.
Spicy Korean Marinated Pork (Jeyuk Bokkeum)
With previous success, I happily planned a pork tenderloin dish for our dinner. The recipe comes from Jan 07 issue of Cookinglight, and is fairly easy to prepare. The trimmed tenderloin is first coated with a mustard mixture, followed by a drenche in seasoned breadcrumb. The rest of the work is left to the oven.
OCT's lunchbox, packed full with the pork tenderloin
I guess I must have overbake the pork tenderloin, as it turned out slightly hard to my liking. OCT thought it's quite nice. But I think I still prefer the Asian preparation, which the tenderloin is marinated for a couple of hours before a quick stirfry. Maybe I will use the remaining pork tenderloin in a Thai recipe. But that can only happen next week, as I already have this week's menu all planned out! I am a planner, yeah!
Mustard Herb Crusted Pork Tenderloin
Adapted from Cookinglight Jan 07
1 (1/2-ounce) slice white bread
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 garlic clove, minced
Preheat oven to 450°.
Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.