Garlic & Herb Crusted Pork Tenderloin
Garlic & Herb Crusted Pork Tenderloin
Ingredients
For the Pork
- 2 lb pork tenderloin, or pork loin roast
- 2 tablespoons Dijon mustard
- 1 salt, to taste
- 1 black pepper, to taste
- 1 teaspoon smoked paprika
For the Garlic Herb Crust
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
For Serving
- 1 cooked quinoa, or wild rice blend
- 1 roasted Brussels sprouts
- 1 roasted carrots
- 1 roasted bell peppers
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
⏱️ 10 min•🌡️ 400
- 2
Pat the pork tenderloin dry with paper towels. Season all sides with salt, black pepper, and smoked paprika.
⏱️ 3 min
- 3
In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, minced garlic, chopped rosemary, chopped thyme, and olive oil. Mix until evenly combined.
⏱️ 5 min
- 4
Brush the pork evenly with Dijon mustard, then press the garlic herb mixture firmly onto all sides until well coated.
⏱️ 5 min
- 5
Place the pork on the prepared baking sheet and roast for 25–30 minutes, or until the internal temperature reaches 145°F (63°C) and the crust is golden brown and crisp.
⏱️ 30 min•🌡️ 400
- 6
Transfer the pork to a cutting board and let it rest for 5–10 minutes before slicing. Serve with warm quinoa or wild rice and roasted Brussels sprouts, carrots, and bell peppers.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic & Herb Crusted Pork Tenderloin
For the Pork
- 2 lb pork tenderloin, or pork loin roast
- 2 tablespoons Dijon mustard
- 1 salt, to taste
- 1 black pepper, to taste
- 1 teaspoon smoked paprika
For the Garlic Herb Crust
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
For Serving
- 1 cooked quinoa, or wild rice blend
- 1 roasted Brussels sprouts
- 1 roasted carrots
- 1 roasted bell peppers
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
⏱️ 10 min•🌡️ 400 - 2
Pat the pork tenderloin dry with paper towels. Season all sides with salt, black pepper, and smoked paprika.
⏱️ 3 min - 3
In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, minced garlic, chopped rosemary, chopped thyme, and olive oil. Mix until evenly combined.
⏱️ 5 min - 4
Brush the pork evenly with Dijon mustard, then press the garlic herb mixture firmly onto all sides until well coated.
⏱️ 5 min - 5
Place the pork on the prepared baking sheet and roast for 25–30 minutes, or until the internal temperature reaches 145°F (63°C) and the crust is golden brown and crisp.
⏱️ 30 min•🌡️ 400 - 6
Transfer the pork to a cutting board and let it rest for 5–10 minutes before slicing. Serve with warm quinoa or wild rice and roasted Brussels sprouts, carrots, and bell peppers.
⏱️ 10 min