I used this recipe to do a mustard crusted pork tenderloin and I cant figure out why it ends up being so soggy. Below is the recipe I use from the food network. I follow the recipe carefully, but it is never crusty and always soggy. One thing I did notice is that it takes quite a bit longer than the recipe says in the oven to finish off. My girlfriend thinks the temp in the oven could be off and that I should try bumping up the temp. Anyone got any suggestions?
- 4 tablespoons black mustard seeds
- 4 tablespoons yellow mustard seeds
- 1 cup panko bread crumbs
- 2 pork tenderloins
- 6 tablespoons extra-virgin olive oil, divided
- Gray salt and freshly ground black pepper
- 1 recipe Mostarda de Frutti Mista, for serving, recipe follows
1. Preheat oven to 400 degrees F.
2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
5. Remove pork from the pan and let rest on a cutting board for about 5 minutes.