Pork tenderloin can be made in a snap on a weeknight, but the herb-cheese-bread crumb topping on this recipe makes it guest worthy or just hey-we’re-all-home-tonight worthy.
This recipe is adapted from “It’s A Shore Thing,” the Junior League of Evanston-North Shore’s cookbook that celebrates cooks and dishes from the North Shore.
Prep time: 10 min.
Cook time: 30 minutes
1/2 cup bread crumbs (Panko for extra crispy)
1/2 cup shredded or grated Parmesan cheese
1/2 cup chopped fresh basil (or 1 tablespoon dried)
3 tbsp. olive oil
1 tsp. pepper
1 tsp. coarse salt
1 1/2 lbs. pork tenderloin
1. Preheat oven to 425°. Combine bread crumbs, cheese, basil, olive oil, salt and pepper.
2. Place the pork on a roasting rack, then moisten the pork with water. Press the bread crumb mixture on the tenderloin. This is messy, but enough bread crumbs will stick to look presentable.
3. Roast for 25-30 minutes. If the topping starts to brown too fast, cover loosely with aluminum foil. The tenderloin is done (slightly pink, still juicy) when the internal temperature is 150°. Let it rest 10 minutes, then slice.
Complete the Menu: New potatoes, sugar snap peas and an applesauce cake make a beautiful fall menu. Serve with a dry German wine—yes, they exist—any wine with trocken on the label is dry. Try Huff Rheinhessen Spaltese Trocken Riesling. The Bottle Shop in Wilmette has the 2008 vintage for about $14.
2 pork tenderloins (about 1 1/2 lbs.)
1 bunch basil
Bread crumbs (Panko bread crumbs are Japanese and extra crispy)