Pork Tenderloin with a Pepper Crust

Preheat oven to 425 degrees.

1 5-6 lb. Pork Tenderloin
1/3 Cup Dijon Mustard
2 Tablespoons Buttermilk or 2% milk
1 Tablespoon finely chopped fresh thyme or dried thyme
1 Tablespoon coarsely ground black pepper
½ Teaspoon Salt
3 Slices of bread


Place the tenderloin in a roasting pan. Using a food processor or knife chop the 3 slices of bread into fine, soft crumbs then set aside. In a small bowl combined the mustard, buttermilk, thyme, pepper and salt. Spread over the surface of the meat. Press the crumbs onto the coated meat.

Insert a meat thermometer. Cover and bake in a 425 degree oven until the thermometer reads 160 degrees. Uncover for the last 15 minutes to let meat brown. Let stand 10 minutes before serving.


Lemon-Lime salad, baked potatoes and parsley carrots are a great combination with the pork tenderloin.

Servings: 12 servings
Recipe Difficulty: Easy
Preparation Time: 10 Min.
Cooking Time: Approx. 2 1/2 Hours
Country: USA