Wednesday, December 10, 2008

Thyme-Coated Pork Loin

Ever since my successful foray into pork loin a few weeks ago I've been eager to try out some new recipes. When I spotted this one on Julie's blog I printed it immediately. I made this for Sunday dinner and it was an excellent choice - so delicious! I'm not even a huge fan of pork and I loved it. The meat was tender and juicy, and the crispy crust on the outside was full of flavor. My only issue was with the cook time - I cooked mine for closer to 45 minute because it just didn't look done after 30. I was actually still concerned after 45 minutes, but my brother-in-law whipped out his digital meat thermometor and proved that the pork was fully cooked.

I made a few changes based on Julie's recommendations and subbed an onion soup packet for the onion flakes called for in the original recipe. I definitely recommend this swap as the flavor was great! I also used canned bread crumbs because I just don't see the point in grinding my own when someone else has already done the work for me :)

I served the pork with macaroni and cheese, roasted veggies and rolls - it was a delicious Sunday meal!

Thyme-Coated Pork Tenderloin

1 teaspoon dried thyme
1 packet dry onion soup mix
1/3 cup breadcrumbs
2 large egg whites, lightly beaten
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 400°. Combine thyme, onion soup mix and breadcrumbs in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.


melissa said...

this looks really good. i just made a pork loin on sunday but it was way to big, so i froze half to make at another time. i might just have to try this recipe!

Joelen said...

Looks delicious and I love preparing pork loin with different flavors. Thanks for sharing!

Colleen said...

Yum, I love using onion soup mix for stuff like this. The cripsy crust sounds great - I have a few tenderloins in the freezer - and this will be used for one of them!

Julie said...

I am glad to know I am not the only paranoid one when it comes to cooking pork!