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1
Preheat oven to 375 degrees F. Line a shallow baking pan with foil and spray foil with nonstick cooking spray.
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2
Set the pan aside.
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3
Trim silver skin and any fat from the pork tenderloin.
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4
Combine seasoned bread crumbs and Panko bread crumbs.
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5
Spread crumb mixture onto a sheet of waxed paper.
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6
Roll pork tenderloin in crumbs, coating all sides of meat.
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7
Use waxed paper to press crumbs onto tenderloin, coating it liberally.
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8
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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9
Brown tenderloin on all sides.
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10
Transfer tenderloin to prepared pan and bake at 375 degrees F for about 30 minutes or until an instant read thermometer reads 150 degrees F.
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11
While tenderloin is baking, make gravy.
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12
Whisk together chicken broth and tomato paste until well mixed.
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13
Stir in rosemary, salt and pepper.
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14
Wipe any residual crumbs out of skillet.
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15
Heat remaining 1 tablespoon of olive oil in skillet.
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16
Add mushrooms and saute over medium high heat until lightly browned, about 34 minutes.
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17
Add garlic and cook and stir for 30 seconds.
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18
Add chicken broth mixture and cook over medium-high heat for 35 minutes or until sauce reduces a little and is slightly thickened.
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19
Let tenderloin rest for 1020 minutes before slicing into 1/2 thick slices.
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20
Drizzle some of the gravy over pork and serve the rest on the side.
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21
Garnish with a sprinkle of fresh parsley.
