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.
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
- Preheat the oven to 375°F (190°C).
- Season the pork tenderloin slices with salt and pepper.
- Dip each pork slice into the beaten eggs, then coat with rye bread crumbs.
- Heat olive oil in a skillet over medium-high heat.
- Sear the pork slices for 2-3 minutes on each side until golden brown.
- 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).
- 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