1 2-pound pork tenderloin (2-3 pounds)
1 tablespoon dry barbecue rub
1/2 cup prepared mustard
1/2 cup Progresso or other seasoned bread crumbs
White wine
Servings: 6
1. Preheat oven to 350ºF. Rub exterior of tenderloin with barbecue rub. Coat exterior with mustard. Coat with bread crumbs. Place in a roasting pan with 1/2 inch of white wine. Roast until internal temperature reaches 160ºF, or about 45 minutes.
2. Remove to platter and cover. Let rest 10 minutes before slicing into portions. Deglaze pan with a little more wine, if you'd like, and drizzle liquid over tenderloin portions.
Preparation Time: 1 hour
1 tablespoon dry barbecue rub
1/2 cup prepared mustard
1/2 cup Progresso or other seasoned bread crumbs
White wine
Servings: 6
1. Preheat oven to 350ºF. Rub exterior of tenderloin with barbecue rub. Coat exterior with mustard. Coat with bread crumbs. Place in a roasting pan with 1/2 inch of white wine. Roast until internal temperature reaches 160ºF, or about 45 minutes.
2. Remove to platter and cover. Let rest 10 minutes before slicing into portions. Deglaze pan with a little more wine, if you'd like, and drizzle liquid over tenderloin portions.
Preparation Time: 1 hour
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