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24 CHEESE AGE 24 MONTHS

RECIPE Parmigiano Reggiano Rosemary Pork Tenderloin

Ingredients
  • 2 Pork tenderloins, trimmed
  • ¾ cup Panko bread crumbs
  • ½ cup Parmigiano Reggiano, finely shredded
  • 2 tsp Rosemary, chopped
  • 1 tsp Kosher salt
  • ½ tsp Garlic powder
  • ¼ tsp oOnion powder
  • ¼ cup Dijon mustard
  • 1 tbsp extra virgin olive oil
  • Fresh cracked pepper
PREPARATION

  1. Preheat oven to 400 degrees. Mix together bread crumbs, Parmigiano Reggiano, rosemary, garlic powder, onion powder, salt and pepper. Set aside.

  2. Season tenderloins with salt and pepper on all sides and brush the mustard onto the tenderloins to cover completely.

  3. Coat well with the bread crumb mixture, pressing down to ensure the bread crumbs stick.

  4. Place on a baking tray and drizzle with olive oil.

  5. Cook approximately 20 minutes or until internal temperature reads 140°F. Allow to rest 5 minutes before slicing.

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