Pork Tenderloin Herb Crusted
Elevate your dinner table with this Pork Tenderloin Herb Crusted recipe, a showstopping entrée that’s bursting with flavor and effortless elegance. This dish features tender, juicy pork tenderloin coated in a fragrant blend of fresh rosemary, thyme, and garlic, creating a herbaceous crust that’s perfectly complemented by a touch of Dijon mustard. A layer of crispy breadcrumbs adds irresistible texture, while a quick sear locks in flavor before roasting it to perfection in the oven. Ready in just 40 minutes, this easy yet impressive recipe is perfect for a weeknight upgrade or a special dinner occasion. Serve it sliced into medallions with your favorite roasted vegetables or a hearty side for a meal that’s as satisfying as it is stunning. Packed with protein and layered with aromatic herbs, this pork tenderloin is sure to be a hit with your family and guests alike!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin or excess fat from the pork tenderloin. Pat it dry with paper towels.
In a small bowl, mix the chopped rosemary, thyme, minced garlic, salt, and black pepper.
Rub the pork tenderloin evenly with Dijon mustard to create a sticky base for the herb crust.
Sprinkle the herb mixture over the tenderloin, pressing gently to adhere.
Spread the breadcrumbs on a plate and roll the mustard-coated tenderloin over the breadcrumbs until fully coated.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Drizzle the remaining olive oil over the crust and transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare.
Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing.
Slice into medallions and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.6 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 106 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2152 mg | 46% | |
*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.
