Parmesan Pork Tenderloin
Elevate your dinner table with this irresistible Parmesan Pork Tenderloin—a flavorful, oven-baked masterpiece that's as easy to make as it is delicious. This tender, juicy pork tenderloin is coated in a crispy crust of Parmesan cheese, panko breadcrumbs, chopped parsley, and a blend of spices, including garlic powder and smoky paprika. With a tangy Dijon mustard layer that enhances every bite, this dish delivers the perfect balance of savory and aromatic flavors. Ready in just 40 minutes from prep to plate, it’s ideal for impressing guests or enjoying a family meal. Pair with roasted vegetables or creamy mashed potatoes for a complete, crave-worthy dinner. Keywords: Parmesan Pork Tenderloin, baked pork tenderloin recipe, easy dinner ideas, crispy pork crust, quick pork recipes.
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Recipe Information
Ingredients
- 1 piece (about 1 to 1.5 lbs) Pork tenderloin
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray and set it aside.
In a medium bowl, mix the grated Parmesan cheese, chopped parsley, garlic powder, paprika, salt, black pepper, and panko breadcrumbs until evenly combined.
Pat the pork tenderloin dry with paper towels to remove any excess moisture. This helps the seasonings stick better.
Brush the pork tenderloin evenly with olive oil and then coat it with the Dijon mustard, ensuring all sides are covered.
Press the Parmesan mixture onto the pork, firmly coating the entire surface. Use your hands to press the mixture onto the mustard layer so it adheres well.
Carefully place the coated pork tenderloin onto the prepared baking sheet. Press any remaining Parmesan mixture onto the top of the pork for extra crust.
Bake the pork tenderloin in the preheated oven for 20-25 minutes, or until the internal temperature reads 145°F (63°C) on a meat thermometer.
Once cooked, remove the pork from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Slice the pork into medallions and serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 716 mg | 15% | |
*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.
