Pork Tenderloin with Parmesan Crust
Elevate your dinner table with this irresistible Pork Tenderloin with Parmesan Crust recipe, a perfect blend of tender, juicy meat and a golden, crispy coating. This dish features pork tenderloins seared to perfection and brushed with a flavorful mixture of garlic, Dijon mustard, mayonnaise, and fresh parsley before being crowned with a crunchy layer of panko breadcrumbs and grated Parmesan cheese. The result is an exquisite combination of savory flavors and textures that will impress family and guests alike. With a prep time of just 15 minutes and a quick bake, this recipe is ideal for weeknight dinners or special occasions. Serve these juicy pork medallions alongside roasted vegetables or creamy mashed potatoes for a gourmet feast in the comfort of your own home. Perfect for those searching for “easy pork tenderloin recipes” or “crispy Parmesan crusted pork,” this dish will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 2 tablespoons Fresh parsley, chopped
- 1 cup Panko breadcrumbs
- 1 cup Grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat the pork tenderloins dry with paper towels and season them all over with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Sear each pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
In a small bowl, mix together the minced garlic, Dijon mustard, mayonnaise, and chopped parsley. Brush this mixture evenly over the top and sides of the seared pork tenderloins.
In another bowl, combine the panko breadcrumbs and Parmesan cheese. Press this mixture onto the mustard-coated pork to adhere it, ensuring an even crust forms.
Carefully transfer the coated pork tenderloins to the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the tenderloins from the oven and let them rest for 5-10 minutes before slicing to allow the juices to redistribute.
Slice the pork into medallions and serve hot. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 6886 mg | 299% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 111 mg | 9% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4312 mg | 92% | |
*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.
