Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest, salt, and pepper.
3. Rub the pork tenderloin with olive oil and then coat it evenly with the breadcrumb mixture, pressing it onto the meat.
4. Place the pork tenderloin on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F.
5. Remove the pork from the oven and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 570mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 34g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Cilantro can be used instead of parsley.
- Orange zest can be used instead of lemon zest.
Variations:
- Use chicken breasts instead of pork tenderloin.
- Add chopped nuts, such as almonds or walnuts, to the breadcrumb mixture.
- Use different herbs, such as thyme or rosemary, instead of parsley.
Tips and tricks:
- Make sure to press the breadcrumb mixture onto the pork tenderloin firmly to ensure it sticks.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature.
- Let the pork rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork on a platter with a sprinkle of fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
- Mashed potatoes or roasted potatoes.
- Salad with a tangy vinaigrette.
Suggested side dishes:
- Roasted Brussels sprouts with bacon and balsamic glaze.
- Garlic mashed potatoes.
- Arugula salad with lemon vinaigrette.
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the pork, try patting the meat dry with a paper towel before rubbing it with olive oil.
- If the pork is not cooked to the proper temperature, return it to the oven for additional time.
Food safety advice:
- Use a meat thermometer to ensure the pork is cooked to the proper temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Gremolata is a traditional Italian condiment made with lemon zest, garlic, and parsley. It is often used to garnish meat dishes, such as osso buco.
Flavor profiles:
The gremolata crust adds a bright, citrusy flavor to the pork tenderloin, while the Parmesan cheese and breadcrumbs add a crunchy texture.
Serving suggestions:
Serve the pork tenderloin with a side of roasted vegetables and a glass of red wine.
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Region: Italian