Pork Tenderloin with Herbed Crust Meats
6 cups fresh breadcrumbs made from French bread
2/3 cup chopped fresh parsley
2 tbsp. chopped fresh Rosemary
1 3/4 tsp. crumbled bay leaves 		3 lbs, pork tenderloins, trimmed
2 large eggs, beaten to blend
4 tbsp. butter
2 tbsp. olive oil

Preheat oven to 375¼F. Mix first four ingredients in a large bowl to blend. Season to taste with salt & pepper. Sprinkle pork with salt & pepper. Dip into eggs, then into breadcrumb mixture, coating completely.

Melt 2 tbsp. butter and 1 tbsp. oil in a heavy skillet over medium-high heat. Add half the pork; cook until golden on all sides, about 5 minutes. Place on a rack in a large roasting pan. Wipe out skillet. Repeat with remaining 2 tbsp. butter,1 tbsp. oil and pork.

Roast pork until crust is golden and thermometer registers 155¼F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice and serve.

Serves 8.

Bon Appˇtit, Sept.1998

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