Pork Tenderloin
 
Ingredients
  • ⅔ cup chopped salted peanuts
  • ¼ cup plain dry breadcrumbs
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon minced fresh rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon country-style Dijon mustard
  • 1 (1- to 1¼-pound) pork tenderloin, trimmed
  • Garnish: fresh rosemary leaves
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil; spray foil with cooking spray.
  2. In a shallow dish, stir together peanuts, breadcrumbs, brown sugar, minced rosemary, salt, garlic powder, and pepper. In another shallow dish, whisk together egg and mustard. Dip pork in egg mixture to coat, letting excess drip off. Dredge in peanut mixture, completely covering pork; place in center of prepared pan.
  3. Bake until an instant-read thermometer inserted in thickest portion of pork registers 145°, 20 to 25 minutes. Let stand for 10 minutes before slicing.
  4. Garnish with rosemary leaves, if desired; serve with reserved glaze.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peanut-crusted-pork-tenderloin-with-peach-mustard-glaze/