Pan Roasted Pork Tenderloin with Herb and Mustard Crust
Elevate your dinner table with this Pan Roasted Pork Tenderloin with Herb and Mustard Crust, a show-stopping dish that perfectly balances robust flavors with elegant simplicity. This succulent pork tenderloin is coated in a tangy Dijon mustard and fresh herb mixture featuring rosemary, thyme, and parsley, then encrusted with golden, crunchy panko breadcrumbs for a delightful texture. A quick sear in olive oil and butter locks in juicy tenderness before roasting in the oven to perfection. With just 20 minutes of prep time and a short roasting period, this recipe is a time-efficient way to impress your guests. Serve it with roasted vegetables or mashed potatoes for a restaurant-quality meal that's perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Dijon mustard
- 1 tbsp Fresh rosemary leaves
- 1 tbsp Fresh thyme leaves
- 2 tbsp Fresh parsley
- 3 Garlic cloves, minced
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Panko breadcrumbs
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it evenly with salt and black pepper.
In a small bowl, combine the Dijon mustard, minced garlic, chopped rosemary, thyme, and parsley. Mix well to form a thick paste.
Rub the mustard and herb mixture evenly over the surface of the pork tenderloin, ensuring a full coat.
Spread the panko breadcrumbs evenly on a plate. Roll the pork tenderloin in the breadcrumbs, pressing gently so the crumbs adhere to the mustard and herb coating.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. When the oil is shimmering, carefully add the pork tenderloin to the skillet.
Sear the pork tenderloin for about 2-3 minutes on each side until golden brown and crusted.
Add 2 tablespoons of unsalted butter to the skillet and baste the pork by spooning the melted butter over the top for extra flavor.
Transfer the skillet to the preheated oven and roast the tenderloin for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for at least 5 minutes to retain its juices.
Slice the tenderloin into medallions and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 95 mg | 7% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2239 mg | 48% | |
*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.
