{"id":1866,"date":"2019-01-02T15:46:02","date_gmt":"2019-01-02T23:46:02","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1866"},"modified":"2024-07-24T22:22:43","modified_gmt":"2024-07-24T22:22:43","slug":"pork-tenderloins-dijonaise","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2019\/01\/02\/pork-tenderloins-dijonaise\/","title":{"rendered":"Pork Tenderloins Dijonaise"},"content":{"rendered":"<h3 style=\"text-align: center;\">Yield: 4 to 6 Servings<\/h3>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">1-lb whole pork tenderloins<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS course style Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp minced garlic<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup plain or panko bread crumbs<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">1\/8<\/span><span class=\"ingredient-name\">tsp freshly ground pepper<\/span><\/li>\n<\/ul>\n<p>Preheat oven to 350\u00b0F.<\/p>\n<p>Remove all <strong>fat<\/strong> and <strong>silver skin<\/strong> from <strong>tenderloins.<\/strong> Mix <strong>salt<\/strong> and <strong>pepper<\/strong> with the <strong>breadcrumbs,<\/strong> set aside. Mix <strong>mustard,<\/strong> 2 TBS of the <strong>olive oil<\/strong> and the <strong>garlic<\/strong> in a small bowl. Spread over <strong>tenderloins,<\/strong> coating well. Sprinkle <strong>tenderloins<\/strong> with the seasoned <strong>breadcrumbs,<\/strong> turning to coat well.<\/p>\n<p>In a pan that can go directly into the oven, heat 2 TBS of the oil over high heat. When <strong>oil<\/strong> is hot, add <strong>tenderloins<\/strong> and brown on all sides, turning as necessary. Cook for about 5-6 minutes total. When browned, drizzle last tablespoon of <strong>oil<\/strong> over <strong>pork<\/strong> and place pan in the preheated oven. Cook for 20-25 minutes, until cooked through.<\/p>\n<p>Slice in 1\/2 inch thickness. Serve.<\/p>\n<p><strong>Serve with:<\/strong><\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"332\"><strong>Vegetable<\/strong><\/td>\n<td width=\"291\"><strong>Starch<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Broccoli<\/td>\n<td width=\"291\">Sliced Boiled Parsleyed Potatoes<\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Green Beans<\/td>\n<td width=\"291\">Hash Brown Potatoes<\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Brussels Sprouts<\/td>\n<td width=\"291\">\u00a0<\/td>\n<\/tr>\n<tr>\n<td width=\"332\">Sauteed Zucchini<\/td>\n<td width=\"291\">\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 to 6 Servings Scott Nowell 21-lb whole pork tenderloins 1TBS course style Dijon mustard 5TBS olive oil 1tsp minced garlic \u00bdcup plain or panko bread crumbs \u00bdtsp salt 1\/8tsp freshly ground pepper Preheat oven to 350\u00b0F. Remove all fat and silver skin from tenderloins. Mix salt and pepper with the breadcrumbs, set aside. Mix mustard, 2 TBS of the olive oil and the garlic in a small bowl. Spread over tenderloins, coating well. Sprinkle tenderloins with the seasoned&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2019\/01\/02\/pork-tenderloins-dijonaise\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1866","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1866"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1866\/revisions"}],"predecessor-version":[{"id":54118,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1866\/revisions\/54118"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}