Herb-Crusted Pork Tenderloin
Herb-Crusted Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
For the Herb Crust
- 1/2 cup Panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the Panko breadcrumbs, chopped fresh parsley, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Mix well to create the herb crust mixture.
⏱️ 3 min
- 3
Pat the pork tenderloin dry with paper towels. In a separate small bowl, whisk together the olive oil and Dijon mustard. Brush the entire surface of the pork tenderloin with the mustard mixture.
⏱️ 4 min
- 4
Place the pork tenderloin on a clean surface and evenly press the herb crust mixture onto all sides, ensuring it adheres well. Gently pat the crust to secure it.
⏱️ 3 min
- 5
Transfer the crusted pork tenderloin to the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until an internal temperature of 145°F (63°C) is reached in the thickest part of the tenderloin.
⏱️ 25 min•🌡️ 400
- 6
Once cooked, remove the pork tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min
- 7
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Crusted Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
For the Herb Crust
- 1/2 cup Panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the Panko breadcrumbs, chopped fresh parsley, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Mix well to create the herb crust mixture.
⏱️ 3 min - 3
Pat the pork tenderloin dry with paper towels. In a separate small bowl, whisk together the olive oil and Dijon mustard. Brush the entire surface of the pork tenderloin with the mustard mixture.
⏱️ 4 min - 4
Place the pork tenderloin on a clean surface and evenly press the herb crust mixture onto all sides, ensuring it adheres well. Gently pat the crust to secure it.
⏱️ 3 min - 5
Transfer the crusted pork tenderloin to the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until an internal temperature of 145°F (63°C) is reached in the thickest part of the tenderloin.
⏱️ 25 min•🌡️ 400 - 6
Once cooked, remove the pork tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 7
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
⏱️ 2 min