Roasted Pork Tenderloin is slathered with a lemony mustard sauce and pressed with a Parmesan cheese and fresh herb breading. It’s a delightful presentation that is as tasty as it is pretty!
Holiday and special occasion dinners are on my mind these days. This time of year we filled the monthly menu at our meal assembly store with dinner options that would be perfect for Christmas Eve dinner, a New Year’s celebration and every type of meal in between. There’s a certain level of comfort knowing you have a plan. And, we’ve got you covered with…
Roasted Pork Tenderloin with an Herb Crust
It’s a tried and true, crowd-pleasing entree.
- It’s undeniably pretty…but, not difficult to prepare.
- It’s a lower-calorie dinner option…but, it doesn’t taste like it.
- It can be made ahead of time and frozen. Yep!
Oh, the herb crust!
It’s a mixture of breadcrumbs, Parmesan cheese, fresh basil and parsley. Olive oil and a touch of the lemon mustard sauce slightly moisten the topping that is pressed over the pork tenderloin.
FYI – this topping is fantastic on chicken and salmon too!
I love that there are two pieces in a whole pork tenderloin package. Almost always, one is enough for our family. So, that means the other one is packaged up and frozen for another day. 🙂
Since the main course is pretty spectacular you can go with simple sides. Steamed green beans or carrots sprinkled with sea salt are nice. Smashed potatoes, creamy mashed potatoes are popular sides too. Finish the evening with a decadent dessert, such as flourless chocolate cake with ganache.
I’m just sayin’ it’s a dinner your guests will remember!
- Whole pork tenderloin
- ¼ cup lemon juice
- ¼ cup Dijon mustard
- ½ teaspoon black pepper
- ½ cup Panko breadcrumbs (or gluten-free substitute)
- ½ cup grated Parmesan cheese
- 1 Tablespoon olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil leaves, stacked, rolled and cut into thin strips
- Preheat oven to 350 degrees F.
- Separate the pork tenderloin into two pieces and place in a baking dish.
- Mix lemon juice, Dijon mustard and pepper together in a small bowl and set aside.
- Combine breadcrumbs and Parmesan cheese together in a separate bowl.
- Add olive oil, parsley, basil and 2 Tablespoons of the mustard mixture to the bowl with the breadcrumbs mixture. Using a fork, combine the ingredients to form a crumbly mixture (see picture in post)
- Spoon remaining mustard mixture over the pork tenderloin pieces and spread over the exposed area (the bottom is not coated with the mustard sauce or breading.)
- Using fingertips, press the breading over each half of the pork tenderloin until completely covered. (The bottom is not breaded.)
- Roast uncovered for about 35 minutes or until the internal temperature reaches 145 degrees F in the thickest part of the meat.
- Allow pork to rest for about 3-5 minutes after cooking and then slice.
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