Panko Pork Tenderloin with Chokecherry Mustard
Delicious, elegant - and so easy to prepare!
Wild chokecherries are found in the woodlands of the upper Midwest and southern Canada. They're justifiably famous for their delicious, tart flavor and rich burgundy color. In this recipe, Chokecherry jelly pairs beautifully with tangy Dijon mustard to make a memorable sauce for tender, juicy pork tenderloin in a crisp panko crust.
Place a rack near the bottom of the oven and preheat to 400ºF.
In a small saucepan, stir together 4 Tbsp of the Dijon mustard and all of the chokecherry jelly and heat briefly until gently bubbling. Remove from heat and set aside to cool.
Combine panko crumbs and fresh thyme. Season tenderloins with salt and pepper and generously brush with 2 Tbsp mustard. Press Panko crumb mixture onto the surface of the tenderloins.
Place the tenderloins side by side (but not touching!) in a roasting pan. Press more panko crumbs onto any areas that are not thoroughly covered. Spray the top lightly with olive oil.
Roast uncovered at 400ºF for 20 - 30 minutes. Remove from oven, cover with foil and let rest for 10 minutes.
Slice into ¾ inch thick medallions and serve at the table with chokecherry mustard.