Grilled (or Broiled) Pork Tenderloin with Herbed Bread Crumbs
Kerri Conan
PUBLISHED May 16, 2022
Putting crumb crust on meat, fish, poultry, or vegetables can be a challenge, especially if you plan to use a lot of herbs or cook the food on the grill. Much easier and foolproof to separate the dish into two components. Besides better control of cooking the "main thing," you end up with all the full-flavored crunch you wanted, the herbs don't get scorched by the flames, and there might even be some topping leftover to garnish something else tomorrow. All you need on the side are cooked vegetables or a salad.
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