Panko, Bay and Rosemary Crusted Pork Tenderloin

 I haven't made this dish in awhile.  Actually, I think the last time I made it Phil and I were living in our condo in Toronto.  I used to have a lot more time to cook in those days since it took me five minutes to walk home from work.  We also had the convenience of a grocery story below the building, and if we didn't feel like cooking we had a pub down there too.  I miss that condo, but I also love our little bungalow and the beautiful old trees surrounding.    

Here's a recipe that tastes like it may have taken a long time to prepare, but there really isn't much to it.  That's what I like about pork tenderloin, it's really quick to cook.  As well, you may know, the possibilities of what you can do with pork are endless since it works well with most flavours.  It just all depends on what you're in the mood for.  And if you find you made too much, you can use the leftover pork for sandwiches with a little peach chutney.   Or Jen's famous Victorian BBQ sauce (recipe to follow soon). 

Ingredients:  

Pork tenderloin 

1 Cup of Panko breadcrumbs 

1 Large sprig of fresh rosemary, stem removed and chopped 

5-6 Large Bay Leaves, stems removed and chopped finely 

1 Tbs of Parsley, chopped 

1 Egg

Salt and Pepper 

1 Tbs of butter 

1 Tbs of olive oil   

For the pork tenderloin: 

Preheat oven to 375F.  

Season all sides of the tenderloin with salt and pepper and set aside. Combine breadcrumbs and herbs and place on a plate ready for breading.   Dip the tenderloin in egg, place the tenderloin into the breadcrumb mixture and pat all sides so all of the tenderloin is breaded.  Heat oil and butter in skillet over medium-high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan and roast in the middle of the oven for about 20-25 minutes or until instant-read thermometer reads 155F.  Remove from the oven, transfer to cutting board and tent with foil loosely for ten minutes before carving.