Crumb-Crusted Pork Tenderloin
Bread crumbs are the key to transforming pork tenderloin. If only we could keep them in place.
Why This Recipe Works
This weeknight recipe introduces flavor and texture to what can often be a dry, overcooked, and disappointing cut of meat. We coated the tenderloins with a flavorful and crunchy bread-crumb mixture, using egg whites and flour to help it adhere. It is easy to overcook pork tenderloin, but we found that baking the tenderloins on a wire rack set in a rimmed baking sheet enhanced the crunchy texture of the coating and ensured that the tenderloins cooked evenly.
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