I’ve discovered that most people like pork tenderloin. It’s easy to cook and you can do so many different things with it. Grill it. Bake it. Saute it. It’s a real versatile piece of meat, I tell ya.
I really like this particular recipe because the pork turns out very juicy and is full of flavor.
- 2 tablespoons sour cream
- 2 teaspoons prepared horseradish
- Coarse salt and ground pepper
- 1 cup fresh breadcrumbs
- ¼ cup extra-virgin olive oil
- ¼ cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
- 1 garlic clove, chopped
- 2 teaspoons vegetable oil
- 1 boneless pork tenderloin
- Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
- Season pork with salt and pepper. Spread sour cream mixture on one side of pork; top with breadcrumb mixture, pressing to adhere. Place in oven; cook until desired doneness (we prefer our pork on the cool side, an instant-read thermometer inserted in center reads 137, about 30 minutes). Let rest 5-10 minutes before slicing.