Herb Crusted Pork Tenderloins
Elevate your dinner game with these Herb Crusted Pork Tenderloins, a gourmet yet approachable dish that's ready in under an hour! Succulent pork tenderloins are coated in a flavorful herb and breadcrumb crust made from fresh rosemary, thyme, parsley, and a touch of Parmesan cheese for a golden, crispy finish. The tenderloins are first rubbed with a Dijon mustard and garlic marinade, infusing every bite with savory depth. Baked to juicy perfection in just 25 minutes, this dish boasts a perfect balance of crisp texture and tender, melt-in-your-mouth flavor. Ideal for dinner parties or weeknight meals, these herb-crusted pork tenderloins pair beautifully with roasted vegetables or a simple salad. Try this recipe for an irresistibly elegant centerpiece that’s as easy as it is impressive!
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Recipe Information
Ingredients
- 2 pieces (1 to 1.5 lbs each) pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons (chopped) fresh rosemary
- 2 tablespoons (chopped) fresh thyme
- 2 tablespoons (chopped) fresh parsley
- 3 cloves (minced) garlic
- 2 tablespoons Dijon mustard
- 1 cup Panko breadcrumbs
- 0.33 cup (grated) Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it with a bit of olive oil or nonstick spray.
Rinse the pork tenderloins under cold water and pat them dry with paper towels. Trim any excess fat or silver skin.
In a small bowl, mix the olive oil, Dijon mustard, minced garlic, salt, and pepper. Rub this mixture evenly all over the pork tenderloins.
In another bowl, combine the Panko breadcrumbs, Parmesan cheese, chopped rosemary, thyme, and parsley. Mix well.
Press the herb mixture onto the pork tenderloins, ensuring they are fully coated on all sides with the breadcrumb mixture.
Place the coated pork tenderloins on the prepared baking sheet and insert a meat thermometer into the thickest part of one tenderloin.
Bake the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Rotate the baking sheet halfway through cooking for even browning.
Once cooked, remove the pork tenderloins from the oven and let them rest for 5-10 minutes before slicing to retain their juices.
Slice the pork into medallions and serve hot, garnished with additional fresh herbs if desired. Pair with roasted vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 7456 mg | 324% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 297.9 g | 596% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 429 mg | 33% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5374 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
