Almond Herb Crusted Pork Tenderloin

Almond Herb Crusted Pork Tenderloin

Roasted pork tenderloin is is an excellent choice for a quick cooked dinner. I have several recipes that I use to open roast tender, juicy pork tenderloin in about 30 minutes, depending on the size of the tenderloin used. As always I rely on my meat thermometer to know when the meat is fully cooked. Anything above 145 degrees F as an internal cooked temperature is considered safe although I prefer it a little more well done and take it to 155 or so. The most important thing is to let the meat rest for about 5 minutes before cutting. The meat continues to cook after coming out of the oven and this resting time allows the natural juices to redistribute throughout the meat making it more moist. Cutting any roasted meat too quickly can result in a dry finished product; never cut meat straight out of the oven.

Roasting pork tenderloin can also be done at quite a high temperature which along with its small size allows it to cook so quickly. This time we tried it with an almond crust herb crust and it was delicious. With an amazing easy meal like this which takes so little time, maybe you should invite someone over for dinner in the middle of the week.

Preheat oven to 425 degrees F

• 1 1/2 to 2 pound pork tenderloin

Season the tenderloin with salt and pepper then brush the entire outside of the meat with

• Dijon mustard

Mix together:

• 1 cup chopped almonds
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• 3 tbsp fresh chopped herbs of your choice (rosemary, chives, or oregano work well)
• 2 tbsp flour

Roll the meat in the almond mixture and roast uncovered on a wire rack for about 30 minutes or until the meat reaches an internal temperature of 145 degrees F or greater. Let the meat rest for 5 minutes before slicing and serving.

Almond Herb Crusted Pork Tenderloin

Roasted pork tenderloin is is an excellent choice for a quick cooked dinner. I have several recipes that I use to open roast tender, juicy pork tenderloin in about 30 minutes, depending on the size of the tenderloin used. As always I rely on my meat thermometer to know when the meat is fully cooked. Anything above 145 degrees F as an internal cooked temperature is considered safe although I prefer it a little more well done and take it to 155 or so. The most important thing is to let the meat rest for about 5 minutes before cutting. The meat continues to cook after coming out of the oven and this resting time allows the natural juices to redistribute throughout the meat making it more moist. Cutting any roasted meat too quickly can result in a dry finished product; never cut meat straight out of the oven.

Roasting pork tenderloin can also be done at quite a high temperature which along with its small size allows it to cook so quickly. This time we tried it with an almond crust herb crust and it was delicious. With an amazing easy meal like this which takes so little time, maybe you should invite someone over for dinner in the middle of the week.

Preheat oven to 425 degrees F

• 1 1/2 to 2 pound pork tenderloin

Season the tenderloin with salt and pepper then brush the entire outside of the meat with

• Dijon mustard

Mix together:

• 1 cup chopped almonds
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• 3 tbsp fresh chopped herbs of your choice (rosemary, chives, or oregano work well)
• 2 tbsp flour

Roll the meat in the almond mixture and roast uncovered on a wire rack for about 30 minutes or until the meat reaches an internal temperature of 145 degrees F or greater. Let the meat rest for 5 minutes before slicing and serving.