Cooking Light called this a simple recipe, and I agree. But I can’t quite figure how they based it on a one pound pork tenderloin. I don’t think I’ve ever seen a one pound tenderloin and the packages I buy always have two pieces packaged together. So instead of cussing out Cooking Light and going hungry, I decided to roll with it and scaled the recipe a bit to work with what I had.
What you see in that photo may not be your grandmother’s breaded pork with green beans, and it certainly isn’t my grandmother’s, but I like the retro vibe that my kitchen is giving off these days. Sometimes old school simplicity is what it’s all about.
Thyme Coated Pork Tenderloin
Adapted from Cooking Light
BAH Note: I really don’t recommend using bread crumbs from a can for this recipe. I think their texture is too fine for the coating. I break up a loaf of sourdough into chunks and blitz them in the food processor until they are coarse crumbs. These breadcrumbs can be stored in a zip top bag in the freezer. Just let them warm up to room temperature before using them. Cooking time will vary depending on the size of your tenderloins. Mine ran kind of large and took about an hour to reach an internal temperature of 155 degrees. I recommend that you check yours starting after about 30 minutes or use an oven safe instant thermometer with a temperature alarm.
- 1 tablespoon dried thyme
- 1 tablespoon dried onion flakes
- 1 cup bread crumbs
- 3 large egg whites, beaten
- 1 package pork tenderloin, halves tied together with kitchen string
- 1 teaspoon salt
- 1 teaspoon pepper
Heat the oven to 400 degrees, line a sheet pan with aluminum foil, and place an oven safe cooling rack inside the pan.
Combine thyme, onion flakes, bread crumbs, salt, and pepper in a shallow dish. Place egg whites in a second shallow dish and beat lightly, adding about a tablespoon of water if necessary.
Dry pork with paper towels and dip into the egg whites. When completely coated, dredge the pork in the breadcrumbs, patting them on firmly.
Place the pork on the rack set inside the sheet pan and cook until the pork registers 155 degrees on an instant read thermometer.
7 thoughts on “Cooking Light Thyme Coated Pork”
I am a pork fan and that looks great…
Tastes good too!
As this is the House of Pork, this dish will appear here soon!
Emily, since getting to Florida I’ve stuffed my face with so much pork that I may start oinking. Bacon, sweet and sour pork, more bacon, smoked ham, and pulled pork. I feel like I’m in the House of Pork East.
LOL!!! pulled pork ( made by me in Tex Mex sttyle) on the menu for today. Greetings from Pork Southwest!
I made this last night and O M G – so delicious! The best part is that it couldn’t be simpler to make. Easy and impressive looking – I will definitely make this for company.
Mrs Rev, this is simple and satisfying…a great combination. So glad you liked it.