Coconut-crusted Pork Tenderloin
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1/2 cup (125 mL) plain yogurt nature
- 1 tsp. (5 mL) Irresistibles Dijon mustard*
- 1 Tbsp. (15 mL) lemon juice
- 2 pork tenderloins, about 8 oz (225 g) each
- Salt and freshly ground pepper to taste
- 1/2 tsp. (2.5 mL) sage
- 2 Irresistibles eggs*, beaten
- 11/2cups (375 mL) shredded coconut*
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
Preparation
In a bowl, combine yogurt, mustard and lemon juice. Keep cool.
Place pork tenderloins on a working surface, sprinkle with salt, pepper and sage, and rub seasonings into the meat. Cut each tenderloin in two.
Preheat the oven to 350°F (180°C).
Put beaten eggs in a bowl and coconut in another. Dip pieces of meat in beaten eggs then roll in coconut.
Heat oil in a non-stick skillet over medium-high heat.
Cook pieces of tenderloin 4 minutes each side. Season to taste.
Roast in the oven for 15 to 18 minutes. Remove from the oven and keep warm in foil for 5 minutes.
Serve each person a piece of tenderloin resting in a pool of yogurt-lemon sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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