Ingredients
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1 pc (approx. 2 lbs, 2.2kg) Pork Tenderloin
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A few sprigs Fresh Rosemary
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to taste Salt
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to taste Black Pepper
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1/2 cup + 1/2 cup, divided Honey
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1/4 cup + 1/4 cup, divided Dijon Mustard
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3 cups (crushed) Pretzelssee tip below
Directions
Steps
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1
Done
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Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper. |
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2
Done
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Crush the PretzelsFirst, chop the fresh Rosemary. Then add the pretzels and rosemary to a food processor and pulse. I just throw in a few handfuls. It is difficult to say exactly how many cups of whole pretzles since they vary in sizes. In this picture, I actually used 2 handfuls of log pretzels. Note: My food processor literally died on me today, so I tried out my overly powerful blender, and the result was a quick pretzel powder within 2 seconds. This was quite a nice surprise - and added a different layer of texture to it, which can be seen in the picture. When using a food processor, you can just crush the pretzels to have more crunch and saltiness. Alternative, use a ziplock back and a roller and crush them that way. |
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3
Done
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Remove any silver skin from the pork tenderloin. Season with pepper, and a bit of salt, but not much since the pretzel coating is salted. (If you don't add any salt directly to the meat, it will taste underseasoned). Smother the pork tenderloin with honey and dijon mustard (approx. 1/2 cup honey and 1/4 cup dijon). Roll the pork tenderloin in the crushed pretzels to coat well. Bake 18-25 minutes depending on how thick the pork loin is. The ideal temperature for pork is 145°F (62.7°C). |
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4
Done
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Make the Honey Dijon Dipping SaucceSimply combine 1/4 cup dijon mustard with 1/2 cup honey and mix well. |
