Ingredients
3 tablespoons Dijon mustard1 tablespoon buttermilk2 teaspoons minced fresh thyme1 to 2 teaspoons coarsely ground pepper1/4 teaspoon salt2 pork tenderloins (3/4 pound each)2/3 cup soft bread crumbs
Preparation
Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere.
Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand about 5 minutes. Cut into slices; remove string before serving.
