Ingredients
1 (2 to 3 lb.) pork tenderloin
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried rosemary
1 tsp. fresh garlic, minced
1/2 tsp. parsley
1/2 c. flavored bread crumbs
Method
Sources
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Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Active malt enzymes — improves bread rise, crust color, flavor
Premium bread machine — dual kneading blades, rectangular loaf
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Preheat oven to 375°. Wash and trim fat off the tenderloin and place in a Ziploc bag. In a small bowl, combine oil, salt, pepper, rosemary, garlic and parsley. Stir and pour over the pork into the Ziploc bag. Let stand for 1 to 2 hours or overnight. Place pork in a 13 x 9-inch baking dish and sprinkle with bread crumbs, covering all sides. Place in oven for 35 to 45 minutes or until bread crumbs brown and inside the pork is slightly pink in color and juices run clear. Allow to cool for 5 minutes before cutting. Makes 4 to 6 servings.