Saturday Beefcake: Get Porked




Mustard Seed and Panko-Crusted Pork Tenderloin
(Michael Chiarello for Progresso Foods)

Brown Mustard Seeds, two tablespoons
Yellow Mustard Seeds, two tablespoons
Progresso Panko Bread Crumbs or Progresso Bread Crumbs, one cup
Pork Tenderloins, two about 500 grams, one pound each
Extra Virgin Olive Oil, two tablespoons
Sea Salt or Kosher Salt, dash
Ground Black Pepper, dash
Dijon Mustard, one quarter cup
Preheated oven 400°F.

1. In large skillet, toast mustard seeds over medium-high heat until ragrant.
2. With mortar and pestle, coffee grinder or spice mill, lightly crush mustard seeds.
3. In small bowl, mix mustard seeds and bread crumbs; set aside.
4. Rub pork tenderloins with one tablespoon of the olive oil; sprinkle all sides with salt and pepper.
5. Brush pork with mustard; roll in bread crumb mixture to completely coat.
6. In twelve inch ovenproof skillet, heat remaining tablespoon oil until hot but not smoking. Add pork to skillet; cook on all sides until brown, about five minutes.
7. Place skillet with pork in oven; roast until meat thermometer inserted in center reads 155°F.
8. Remove pork from skillet to cutting board; let stand about five minutes. Slice pork diagonally against the grain.




From Chris & Tal's Better Foods:

So why pork?

Pork contains many of the nutrients recommended to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. Pork contains Thiamine, Riboflavin, Niacin, Vitamin B6, Pantothenate, Phosphorus, Magnesium, Iron and Zinc and is a good source of complete protein.

Pork and Nutrition www.porkpeople.com

Around here eating pork is rare; it seems, however, that most sources attribute a decent amount of nourishment to eating Porky and Petunia. Chiarello's recipe, in addition, is simple and to the point. In these parts, nevertheless, there is a tendency to use pork as a verb. Here are photos to answer the question: So why pork? Love those tender loins!

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