Simple, appealing and perfect with the polenta. Pour a Barbera or Pinot Bianco.

Serves 8.

INGREDIENTS

  • 6cups fresh breadcrumbs made from french bread
  • 2/3cup chopped fresh parsley
  • 2tablespoons chopped fresh rosemary
  • 1 3/4teaspoons crumbled bay leaves3pounds pork tenderloins, trimmed
  • 2large eggs, beaten to blend4tablespoons (1/2 stick) butter
  • 2tablespoons olive oil

    DIRECTIONS

    Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.


    Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.


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


    Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.