Rukkileivaga Kaetud Seakaelakarbonaad (rye Bread Crusted Pork Tenderloin)

Rukkileivaga kaetud seakaelakarbonaad, or Rye Bread Crusted Pork Tenderloin, is a traditional Estonian dish that combines the tender juiciness of pork with the earthy flavor of rye bread. This recipe is perfect for a cozy dinner at home or for entertaining guests with a taste of Estonian cuisine.

Rukkileivaga Kaetud Seakaelakarbonaad (rye Bread Crusted Pork Tenderloin)

Ingredients

  • 4 pork tenderloin slices
  • 2 cups rye bread crumbs
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the pork tenderloin slices with salt and pepper.
  3. Dip each pork slice into the beaten eggs, then coat with rye bread crumbs.
  4. Heat olive oil in a skillet over medium-high heat.
  5. Sear the pork slices for 2-3 minutes on each side until golden brown.
  6. Transfer the seared pork slices to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  7. Let the pork tenderloin rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Baking dish Skillet

Tools

Oven

Serving suggestions

Serve the Rukkileivaga kaetud seakaelakarbonaad with a side of roasted vegetables and a dollop of lingonberry jam for a complete Estonian dining experience.

Tips & tricks

For extra flavor, you can add a sprinkle of caraway seeds to the rye bread crumbs before coating the pork tenderloin.

Cost

$15