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 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Crust
- 1/2 cup Panko breadcrumbs
- 1/4 cup 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
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min
- 3
In a shallow dish or plate, combine the Panko breadcrumbs, fresh parsley, fresh rosemary, fresh thyme, garlic powder, and onion powder. Mix well to combine the herb crust ingredients.
⏱️ 3 min
- 4
Brush the entire surface of the seasoned pork tenderloin with Dijon mustard. This will act as a binder for the herb crust.
⏱️ 2 min
- 5
Roll the mustard-coated tenderloin in the herb crust mixture, pressing gently to ensure an even and thick coating on all sides.
⏱️ 3 min
- 6
Heat olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the crusted pork tenderloin for 2-3 minutes per side until golden brown and a crust has formed.
⏱️ 8 min
- 7
Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 15-20 minutes, or until an internal temperature of 145°F is reached in the thickest part of the tenderloin.
⏱️ 20 min•🌡️ 400
- 8
Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min
- 9
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 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Crust
- 1/2 cup Panko breadcrumbs
- 1/4 cup 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
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min - 3
In a shallow dish or plate, combine the Panko breadcrumbs, fresh parsley, fresh rosemary, fresh thyme, garlic powder, and onion powder. Mix well to combine the herb crust ingredients.
⏱️ 3 min - 4
Brush the entire surface of the seasoned pork tenderloin with Dijon mustard. This will act as a binder for the herb crust.
⏱️ 2 min - 5
Roll the mustard-coated tenderloin in the herb crust mixture, pressing gently to ensure an even and thick coating on all sides.
⏱️ 3 min - 6
Heat olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the crusted pork tenderloin for 2-3 minutes per side until golden brown and a crust has formed.
⏱️ 8 min - 7
Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 15-20 minutes, or until an internal temperature of 145°F is reached in the thickest part of the tenderloin.
⏱️ 20 min•🌡️ 400 - 8
Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 9
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
⏱️ 2 min