Let it never be said that I am the only preparer of sustenance in this home, or that my wife does not make a mean dinner. I was given the day off from everything yesterday, and though that always comes with a little guilt on my part, there was no guilt in eating this sinfully delicious bit of porcine savoriness.
There are degrees of greatness in any pork dish, and this particular entrée deserves the medal of honor in tastiness and tenderness. If you’ve got a bit of time to indulge your craving for ¨the other white meat¨, you could do much, much worse than giving this a go, I’m sure it will be the star of the table, no matter what the occasion.
- 2 pork tenderloins (about 3/4 lb each)
- 1 14.5 oz. can diced tomatoes
- 1 cup seasoned breadcrumbs
- 1/4 cup dried parsley
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 1/2 tsp fennel seed
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
- Heat oven to 450°F. Spray shallow baking dish with cooking spray. Place pork tenderloins in dish.
- In small bowl, mix all ingredients except tomatoes. Spoon herb mixture over pork. Insert oven proof meat thermometer so that tip is in thickest part of largest tenderloin. Cover loosely with foil.
- Bake 20 minutes, remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads between 140°F and 150°F. Pour tomatoes around tenderloins and bake another 10 minutes.
- Remove from heat and allow to rest 10 minutes before carving.
- (Note: pork may be cooked to as low as 130°F as long as it is held at that temperature for at least 5 minutes, )
What I would have done differently had I thought of it at the time:
Well, I didn’t cook this, so I can’t offer anything that I would have done differently. It was amazing, and all I had to do was wash the dishes!