Elegant Crusted Pork Tenderloin

Elegant Crusted Pork Tenderloin -- A Pinch of Joy
Elegant Crusted Pork Tenderloin -- A Pinch of Joy

Elegant Crusted Pork Tenderloin is quick and easy to make and perfect to serve guests. Holiday dinners don’t HAVE to be turkey or ham – especially if you aren’t serving a crowd. This recipe serves 6 (or 4 more generous servings).  

Be sure to buy the precut small tenderloin. Last time I bought a four pound package, thinking it had two tenderloins of two pounds each. It even looked like two. . . .but it was not. So I doubled the crumb portion of the recipe, got out the trusty really sharp knife and Bytes wandered through at the right time so this could happen:
Cutting tenderloin

Pat the meat dry so the crumb and oil mixture will stick better. I usually add the seasoning to the crumb mix, but if you rub them directly on the meat instead of adding them to the crumbs the flavor comes through nicely. I make a bed of crumbs in the pan just the size of the tenderloin, then put the meat in place and pat the crumbs on the top and sides. Much easier than putting the crumbs on and trying to transfer it all to a pan. I did that the first time. . . . learned that lesson! It will look like this – well almost. I forgot to take a picture before it went in the oven so this in long enough to brown the bottom a bit.
Crusted tenderloin

Below is what it looks like when it comes out of the oven.
Baked Tenderloin


Carefully scoop away crumbs in bottom of pan and lift the tenderloin to the serving platter. Let it set for five minutes so the juicy tenderness develops fully. Slice into half inch thick rounds. Garnish with a sprinkle of fresh chopped parsley or rosemary, if desired.

Elegant Crusted Pork Tenderloin
 
Serves: 6 servings
Ingredients
  • 2 cups seasoned Italian Dressing bread crumbs
  • ½ teaspoon salt or to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper or more to taste
  • ½ cup olive oil
  • 2 pound pork tenderloin
Instructions
  1. Preheat oven to 425 degrees.
  2. Line shallow baking sheet with aluminum foil to simplify clean up or use a good non-stick baking pan. Spray whichever you use generously with cooking spray.
  3. In medium mixing bowl, mix all dry ingredients with oil.
  4. Pat tenderloin dry.
  5. Make a bed of crumbs the size of the tenderloin and about one fourth inch deep in bottom of baking pan. Press tenderloin firmly into bed, then pat remaining crumbs on top and side of tenderloin about one fourth inch thick to cover thoroughly.
  6. Make a tent of aluminum foil to cover tenderloin so that it does not burn. Bake about 15 minutes, remove foil and continue baking uncovered for another 10 to 20 minutes until golden. If using meat thermometer, internal temperature should be between 145F (medium rare) and 155 (medium well).
  7. Remove from oven and let meat rest for at least 5 minutes before slicing with sharp knife into half inch thick slices.


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Grilled Pork Chops with Sauteed Apples

Grilled Pork Chops with Sauteed apples-- A Pinch of Joy
Grilled Pork Chops with Sauteed apples-- A Pinch of Joy
A quick and easy recipe from Bytes!  This one is super fast!  You’ll need one medium pork chop per person.  A medium chop is 3/4 inch to 1 inch thick.  The ones Bytes used were about the size of my hand — maybe three inches across by about five inches long.    Grilling time is 5 to 6 minutes on each sideThe apples also take about 10 minutes to cook — no need to peel, just quarter, core and slice.  If your grill has a side burner, this goes really quickly.  Or you can cook the apples ahead of time and warm them just before serving with the finished chop.  Use whatever apples you have on hand, a crisp apple like Gala or Fuji is good.   Another Bytes’ Bite –a meal that is quick to prepare and clean up and move on to the evening’s activity! 

Grilled Pork Chops with Sauteed Apples
 
Prep time
Cook time
Total time
 
Tender grilled pork chops served with cinnamony sweet sauteed apples.
Ingredients
Pork Chops
  • 1 medium Pork Chop per person
  • Seasoning to taste
Sauteed Apples
  • 1 apple for each two pork chops
  • 1 tablespoon butter for each apple
  • Cinnamon to sprinkle on apples, ¼ teaspoon or to taste
  • 1 teaspoon honey or maple syrup per apple for drizzling, optional
Instructions
Pork Chops
  1. Preheat Grill to medium heat and cook chops about 5-6 minutes on each side. Internal temperature should be about 145 degrees.
Sauteed Apples
  1. Quarter apples, then core and slice.
  2. Melt butter in medium skillet and add apples.
  3. Cook over medium heat and stir gently every couple of minutes, until apples are tender but not soft.
  4. Sprinkle cinnamon over apples and drizzle with honey or maple syrup, if desired.
  5. Serve warm over hot pork chops.
Notes
Bytes' Bites
Nutrition Information
Serving size: One pork chop plus one half apple

’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

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Maple Bacon Pot Roast — Slowcooker

Maple Bacon Pot Roast in the slowcooker -- A Pinch of Joy
Maple Bacon Pot Roast in the slowcooker -- A Pinch of Joy

Before Wheels and I were married we talked about the things we wanted for our children.  One item on that short list was to teach them how to be self sufficient.  Wheels share of that goal was to teach our children things like how to change a tire and how not to get lost.  (Neither of which belonged on my side of the list. I still can’t change a tire – don’t tell the kids!  I can argue with the GPS, though.)    My share was to teach our children things like how to cook a meal and do their own laundry.   (Let it be noted that Wheels does a great job at those self sufficiency things.)  

 And that is why, when Mother’s Day rolls around I only want one gift.  A homecooked meal that I don’t prepare. 

 This year Bytes selected this dressed up version of everyone’s favorite pot roast.  The smells wafting through the house were so tantalizing!   And they did not disappoint!  The roast was absolutely delicious and so tender.  We had leftovers a couple of days later – just as wonderful as the first time.  Like any cook, Bytes likes to tweak a new recipe.  He’s thinking next time that the flavor might be deepened if he follows these steps:  brown bacon before adding it to the roast in crockpot; remove all but couple tablespoons of bacon fat.   Sauté chopped onion in bacon fat until softened, about 5 minutes, before adding to crock pot.  Wheels and I thought it was great as prepared. 

 And the other things on our short list: provide as many opportunities for personal growth as we could from infancy through high school,  support them and provide education to the best of our ability in their career choice, love them unconditionally, and wish them happiness.   

Maple Bacon Pot Roast — Slowcooker
 
A tender, tantalizing dressed up version of everyone's favorite pot roast.
Serves: 8 servings
Ingredients
  • 2½ to 3 pounds chuck roast
  • 4-5 slices bacon, cut in one inch pieces
  • 1 large onion, chopped
  • 1 ½ to 2 cups chicken stock
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon red wine vinegar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • Black pepper, to taste
Instructions
  1. Spray crockpot with cooking spray and place roast in bottom of pot.
  2. Cut bacon into pieces and chop onion. Place on top of roast.
  3. In separate bowl, whisk together chicken stock and remaining six ingredients. Pour over meat and onions.
  4. Cover and cook on low for 8 hours, until meat is tender and falls apart.
  5. Remove meat to rest and pour the liquid into a pan and bring to a boil. Cook, uncovered, until the gravy is reduced to desire thickness. Cut roast and pour hot gravy over the top.
Notes
Bytes Bites


I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  Linking up to these awesome parties here and, ,Nifty Thrifty Sunday  /   Share Your Creativity  /    Sunday Showcase  / Let’s Get SocialBewitch Me and Titi  /  Monday Funday / . . . / Inspiration MondayMotivate Me Block Party   / /  Marvelous Mondays / CraftoManiac Monday / Sew Darn Crafty / / Sweet Sharing Monday / Melt in Your Mouth MondayMore The Merrier /Made By You Monday / PincentiveTime to Sparkle / Give Me the Goods / The DIY’ers / Manic Monday  / Tuesday at Our Home  / . .Twirl and Take a Bow Tuesdays Treasures  / /  Create Link Inspire  / Tutorials and Tips  / You’re Gonna Love It / Mommy club Linky / /  Titus 2 Tuesday  / Totally Tasty Tuesday  /  Tuesday Talent Show, / Wake Up Wednesday / Wow Me Wednesday. . . Hit Me with Your Best Shot  / Homework Wednesday / The Inspiration Exchange /  Cast Party Wednesday  / Pretty Wednesday /  Wow Me Wednesday   /Wine’d Down Wednesday  /Wednesday Project Stash /  Wonderful WednesdaysWe Did It!/   It’s A Party  / Whimsy Wednesday / Wildly Original  / Brag About It Linky  / Delish Desserts /Project Pin It /  . .  . Full Plate Thursday  / Showcase Your Talent / Krafty Inspiriation  / All Things PrettyThrowback Thursday / Crafty Blog Stalker/ Fantastic Thursday /   Tasty Thursday  /      / Catch a Glimpse ,   Grace at Home,  Kitchen Fun,   Thrifty Thursday. .  Feathered Nest Friday  /  I’m Lovin’ ItFlaunt It Friday /  What’s ShakinLink Party Palooza  / Foodie Friday / Anything Goes./ Freedom Friday / Remodelaholic AnonymousSimple and Sweet Fridays  / Craft Frenzy Friday  / Be Inspired Friday / Friday Link Party  / Best of the Weekend / Weekend Winddown  /  . . . .   /A Bouquet of Talent   / Party Junk Saturday Dishes / Saturday Show and Tell / Strut Your Stuff Saturday /  Favorite Things Saturday /   Serenity Saturday, / Pin It SaturdaySaturday SpotlightSaturday Showilicious     / Show Stopper Saturday /   Saturday Night Fever  /




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