Herb Encrusted Pork Tenderloin
Transform your dinner table into a gourmet experience with this Herb Encrusted Pork Tenderloin recipe, a dish that combines simplicity with sophistication. Featuring a tender, juicy pork tenderloin coated in a flavorful crust of fresh parsley, rosemary, thyme, garlic, and crispy panko breadcrumbs, this recipe delivers an irresistible blend of textures and tastes. A golden sear locks in moisture before the Dijon mustard and herb mixture create a savory, aromatic crust baked to perfection in just 20 minutes. Ideal for weeknights or special occasions, this easy-to-follow recipe is ready in under 45 minutes and serves four. Pair it with roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal at home. Keywords: herb crusted pork, pork tenderloin recipe, easy dinner idea, quick pork recipes, gourmet roasted pork.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 3 cloves Garlic, minced
- 0.5 cup Panko breadcrumbs
- 2 tbsp Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin or excess fat from the pork tenderloin and pat it dry with paper towels.
Season the pork tenderloin evenly with kosher salt and black pepper.
In a small bowl, mix together the chopped parsley, rosemary, thyme, minced garlic, and panko breadcrumbs.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork tenderloin in the hot skillet on all sides until golden brown, about 2-3 minutes per side. Remove the tenderloin from the skillet and set aside.
Brush the seared tenderloin with Dijon mustard, ensuring an even coating around the entire surface.
Press the herb and breadcrumb mixture evenly onto the mustard-coated pork tenderloin, ensuring it is well coated.
Add the remaining tablespoon of olive oil to the skillet, and return the coated pork tenderloin to the pan.
Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and loosely tent the pork tenderloin with aluminum foil. Let it rest for 5-10 minutes before slicing.
Slice the tenderloin into 1-inch thick medallions and serve immediately.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 574 mg | 12% | |
*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.
