Baked pork tenderloin recipe, it's juicy with a brown crunchy topping -

baked pork tenderloin

The pre-seasoned small pork tenderloins have become quite popular meat entreés in the meat department of your local grocer. But sometimes the marinade tastes as though it's been sitting for a while.

The answer: buy a plain, unmarinated pork tenderloin, and season it yourself with a crunchy topping recipe. Juicy on the inside, crunchy on the outside. This recipe is terrific served cold as well for sandwiches or a sliced meat entrée with potato salad and cantaloupe on the side on a hot summer evening. (The photo above is half of the pork tenderloin cooked.)

What you will need for this recipe:

small pork tenderloin
crunchy Japanese style bread crumbs
olive oil
tblsp prepared mustard
salt and pepper

crunchy topping outside

After removing the pork tenderloin from the store shrink wrap, run under clear cold water and roll in paper towels. In a shallow baking dish place a tablespoon of olive oil the length of your pork loin, then spread the mustard along this line. Coat the pork tenderloin in the line of mustard and olive oil, turning it from each end like you are eating corn on the cob, or as if it were on a spit rotisserie. Then sprinkle with the bread crumbs and turn again in the oil mixture. Drizzle a little of the olive oil on top and season with desired amount of salt and pepper.

Bake in a 350º oven on the middle rack for approximately 35 minutes.

If you would like gravy to plate the loin. Remove the loin from the roasting pan and add 1 tblsp of flour, a little pepper and mix with the pan drippings. Add one cup of water and whisk over low heat until thickened. Serve the gravy under the sliced pork tenderloin with an apple/onion condiment and oven roasted red bliss potatoes.

Instead of gravy, serve with chutney or a clear red or green pepper jelly.

Servings will depend on the size of the pork tenderloin, but usually one tenderloin will serve three generously.