What's for Dinner? Cracker-Crust Pork

By Caitlin Klein in Food on Jun 6, 2011 7:00PM

The mark of a thrifty cookin' woman (or man) is to be scrupulous in using every last thing from your pantry. Have a handful of rice left sitting around? Add it to any homemade or store-bought soup to thicken it up. That last handful of cereal bits at the bottom of the box? Toss them into your morning yogurt. Stretch out the usefulness of the things lying around in your pantry - it means you can waste less and save more.

Here's a recipe for your leftover (and very possibly stale) Ritz crackers. Don't throw those suckers out. The ingredients are simple, the instructions are easy, and the outcome is delicious. Try it this week or anytime you have extra crackers lying around.

Cracker-Crust Pork Tenderloin

Ingredients (serves 4)
1 pork tenderloin, about 1-1.5 pounds
6 tablespoons of butter, softened
~10 leftover Ritz or butter crackers
Salt
Pepper

Instructions

• Preheat the oven to 375.


• In the microwave, melt 3 tablespoons of butter.


• Using a rolling pin (or your palms if they are clean), crush the crackers.


• Brush the pork tenderloin with melted butter and sprinkle on salt and pepper.


• Roll the pork in the cracker crumbs, picking up as many as possible. You may need to use your hands to press any missed crumbs onto the pork.


• Place the tenderloin on a lined baking sheet. Top with any remaining crumbs.


• Melt 2 more tablespoons of butter and drizzle onto the tenderloin, wetting the crackers.


• Cut remaining 1 tablespoon of butter into small pieces and place atop the tenderloin.


• Bake for 30-45 minutes, or until pork is no longer pink inside and internal temperature is about 160 degrees.


• Slice the tenderloin into ¾ inch pieces and serve.