Italian Crusted Pork Tenderloin

After purchasing an 8 lb. pork tenderloin to prepare my Balsamic Rosemary Pork Tenderloin last week I was inspired to experiment with other ways I could prepare the delicious cut of meat. (Plus I bought an 8 lb pork tenderloin, lets be real I had plenty to “experiment” with!)

I decided to make an Italian crust with parmesan and herbs for the tenderloin, then serve the pork sliced on top of my Creamy Risotto Style Orzo! The result was molto delizioso!

Ingredients

• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese (shredded)
• 1 tsp fresh thyme
• 1 tbsp fresh rosemary
• 1/4 cup fresh italian parsley
• 1/4 cup fresh basil (chopped)
• 1 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1 lemon (juiced)
• 2 tbsp olive oil
• 3-4 lb pork tenderloin

Begin by combining the first 9 ingredients in a small bowl.

Next, combine the lemon juice and olive oil, then brush on all sides of the pork tenderloin.

Then rub the parmesan, panko, herb mixture evenly across the pork.

Next, place the tenderloin on the grill over medium heat for 45 minutes, flipping after 20 minutes. Check the temperature.  Once the inside reaches 165° the pork is ready to go!

Remove from the grill, rest for 10 minutes then slice.

Serve on top of the Creamy Roasted Vegetable Orzo or with your favorite Italian side!

♦ Gluten Free Option: Substitute gluten-free breadcrumbs or Rice Chex cereal blended into a fine crumb mixture instead of traditional breadcrumbs to make this dish gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Rosemary Balsamic Pork Tenderloin

Balsamic Vinegar, Garlic, Bacon, Pork and Rosemary, oh my!

After a busy weekend there’s nothing better than a lovely Monday night family dinner, and what better than bacon wrapped pork for family dinner with friends and roomies!

Paired with Twice-Baked Rosemary Blue Cheese Potatoes and Nutty Green Beans with Bacon and Blue Cheese, this was one epic family dinner!

Ingredients (serves 6-8)

• 3 lbs boneless pork tenderloin
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 6 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 tbsp steak seasoning
• 1 tsp freshly ground black pepper
• 6 cloves garlic (crushed)
• 6 slices bacon

Begin by pre-heating the oven to 400°, then brush the tenderloin on all sides with the balsamic vinegar and olive oil.

Next, cut six slits in the tenderloin to make a nice little home for the crushed garlic.

Now use a garlic press to crush one clove of garlic into each slit, then push the crushed garlic well into the pork.

After the pork is all garlic-ed up, put the spices together and get ready to rub!

Place the steak seasoning, black pepper, 4 sprigs chopped rosemary and 4 sprigs chopped thyme in a small bowl together.

Next, rub the spice mixture on to the tenderloins, making sure to cover both sides evenly.

While spicing up the pork place 2 sprigs of rosemary and 2 sprigs of thyme on the tenderloin.

Now it’s time to double up the pork and wrap the tenderloin in bacon, making sure to wrap up those sprigs of rosemary and thyme!

Now the pork is ready to roast away!

After 40-45 minutes, place a meat thermometer into the center of the pork.  The pork will register at 165° F when ready.

Slice the tenderloin into thick cuts and serve!

The pork is juicy, bacon is crispy and check out those little pockets of garlic… Yum!

♦ Gluten Free Option: The recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.