Herb-Crusted Pork Tenderloin
Herb-Crusted Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 2 pork tenderloins, about 1 pound each
- 1 tablespoon olive oil
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a shallow dish or plate, combine the Panko breadcrumbs, chopped fresh parsley, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the herbs and spices are evenly distributed.
⏱️ 5 min
- 3
Pat the pork tenderloins dry with paper towels. This helps the mustard and crust adhere better. Trim any silver skin or excess fat from the tenderloins.
⏱️ 3 min
- 4
Brush each pork tenderloin evenly with Dijon mustard, ensuring all sides are coated. The mustard acts as a binder for the herb crust.
⏱️ 2 min
- 5
Roll each mustard-coated tenderloin in the herb-breadcrumb mixture, pressing gently to ensure a thick, even coating on all sides. Place the crusted tenderloins on the prepared baking sheet.
⏱️ 5 min
- 6
Drizzle the remaining 1 tablespoon of olive oil over the crusted tenderloins.
⏱️ 1 min
- 7
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part of the tenderloin. The crust should be golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 8
Once cooked, remove the tenderloins from the oven and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the pork moist and tender.
- 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
- 2 pork tenderloins, about 1 pound each
- 1 tablespoon olive oil
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a shallow dish or plate, combine the Panko breadcrumbs, chopped fresh parsley, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the herbs and spices are evenly distributed.
⏱️ 5 min - 3
Pat the pork tenderloins dry with paper towels. This helps the mustard and crust adhere better. Trim any silver skin or excess fat from the tenderloins.
⏱️ 3 min - 4
Brush each pork tenderloin evenly with Dijon mustard, ensuring all sides are coated. The mustard acts as a binder for the herb crust.
⏱️ 2 min - 5
Roll each mustard-coated tenderloin in the herb-breadcrumb mixture, pressing gently to ensure a thick, even coating on all sides. Place the crusted tenderloins on the prepared baking sheet.
⏱️ 5 min - 6
Drizzle the remaining 1 tablespoon of olive oil over the crusted tenderloins.
⏱️ 1 min - 7
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part of the tenderloin. The crust should be golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 8
Once cooked, remove the tenderloins from the oven and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the pork moist and tender.
- 9
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
⏱️ 2 min