Tuscan Roast Pork Tenderloin (7-10-12)

Mom's Tips

July 10th, 2012 by Jim Field

  • 1 1/3 cups (2.8 oz) French’s Original French Fried Onions
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 1/2 pounds pork tenderloin
  • 2 tablespoons spicy brown or honey mustard

Place french fried onions, rosemary, garlic and pepper in a resealable plastic bag.  Seal bag and crush with hands or a rolling pin.  Brush pork with mustard.  Coat in seasoned onion crumbs; press firmly to adhere.  Place pork on a foil-lined baking sheet.  Bake uncovered at 400 degrees for 30 minutes or until a meat thermometer reads 160 degrees.  Let rest 10 minutes before slicing.  Serve with additional mustard if desired.

(Use this savory coating also for pork chops and chicken breasts)