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- Pork Tenderloin with Herbed Breadcrumb Crust
- (Filetto di Maiale con Crosta di Erbe e Pane)
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- Ingredients:
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6 cups fresh breadcrumbs made from French bread
2/3 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 and 3/4 teaspoons crumbled bay leaves
3 lbs pork tenderloins, trimmed
2 large eggs, beaten to blend
4 tablespoons (1/2 stick) butter
2 tablespoons extra virgin olive oil
Directions:
Preheat oven to 375°F.
Mix first 4 ingredients in large bowl to blend.
Season to taste with salt and pepper.
Sprinkle pork with salt and pepper.
Dip into eggs, then into breadcrumb mixture, coating completely.
Melt 2 tablespoons butter and 1 tablespoon olive oil in heavy large skillet over medium-high heat.
Add half of pork; cook until golden on all sides, about 5 minutes.
Place on rack set in large roasting pan.
Wipe out skillet.
Repeat with remaining 2 tablespoons butter, 1 tablespoon olive oil and pork.
Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes.
Transfer pork to cutting board.
Let stand 5 minutes. Slice pork and serve. Serves 8.
That's it!
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