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Herb crusted pork tenderloin is slathered with a lemon mustard sauce and pressed with a Parmesan cheese and fresh herb breading before it's roasted in the oven. Easy and impressive recipe that wows.
This irresistible topping was used to make Herb Crusted Chicken! It works with fish, too. Customers came in droves to our meal assembly kitchens to make it, often with a special occasion in mind!
Holiday dinners were always on my mind at the stores. Customers would want to get ahead of the prep and have something impressive to serve. This dish would be perfect for Christmas Eve, New Year's, Mother's Day, Easter and every family meal in between.
If you're looking for a proven recipe for a special dinner, this baked pork tenderloin recipe is a definite winner!
- It's undeniably pretty, but not difficult to prepare.
- It's a lower-calorie, lower-carb dinner option that's full of flavor.
- It can be made ahead of time and frozen!
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Ingredients
Here's what you'll need to make this roasted pork tenderloin recipe with fresh herbs:
Of special note:
- A pork loin can be used, but the cooking time will vary.
- Breadcrumbs can be panko or Italian seasoned.
- Use fresh herbs if you can! Thyme is another great option.
Please refer to the recipe card below for the full ingredient list and detailed instructions.
How to make herb crusted pork tenderloin
Step 1
Mix the lemon juice, Dijon mustard, and pepper in a small bowl, then set aside.
Step 2
Combine breadcrumbs, Parmesan cheese, olive oil, chopped basil, chopped parsley, and just 1-2 Tablespoons of the mustard mixture in a separate bowl. Use a fork to combine the ingredients until a crumbly mixture forms.
Step 3
Separate the pork tenderloins and place them in a glass baking dish. Brush the remaining lemon mustard mixture over the tops and sides. The bottom is not coated with the sauce. Note: There will be unused lemon mustard sauce. Discard any that has come in contact with the pork.
Step 4
Using your fingertips, press the breading over the tops and sides of each pork tenderloin until covered. The bottom is not breaded, and there may be leftover breading depending on the size of the pork tenderloin. Discard the leftover breading.
Step 5
If you don't want to cook both of them, place one in a baking tin and tightly cover. It can be frozen for up to 2 months. Otherwise, bake uncovered at 375°F for about 35 minutes or until the internal temperature reaches 145°F in the thickest part of the meat.
How to tell if pork tenderloin is done
Place a meat thermometer into the thickest part and check that the internal temperature is 145°F. Overcooking it will make it dry.
Inevitably, when someone sees a slice of pork tenderloin that is slightly pinkish and a little juicy in the center they will ask "Is it done?" Most likely, yes! That's exactly what the final dish should look like when it's done.
Pork is not poultry. It's a type of red meat. You want a juicy center!
Notes from my kitchen:
- Use an oven-safe thermometer that you can leave in while the pork tenderloin cooks so you know exactly when to take it out of the oven.
- Allow the meat to rest for 3 minutes to redistribute the juices before slicing with a sharp knife.
- I usually have extra breading and mustard sauce, so before you get started, lift half of the breading out to another bowl to work with. You can't use the mustard sauce or the breading if your fingers or pork have touched them. If you have leftovers, make herb crusted chicken.
- Even though this dish uses breadcrumbs, the carb count is very low. No substitutions are needed.
Freezer instructions
The breading will cover about 3 pounds of pork tenderloin and that feeds a lot of people! Since a pork tenderloin package comes with two pieces, it's a nice opportunity to make one half and freeze the other for another day.
Make the recipe, but don't cook it. Place the prepared pork in a freezer-safe baking dish, then cover it with aluminum foil and plastic wrap. This dish should stay fresh for up to two months in the freezer. Be sure to label it!
When you are ready to enjoy this recipe, defrost it in the refrigerator overnight and then cook it according to the instructions.
What to serve with herb crusted pork tenderloin
Since the main course is pretty spectacular, I pair this main course with a few simple sides such as crispy green beans or balsamic glazed asparagus for the green vegetable.
Roasted cauliflower rice or frozen cauliflower mashed potatoes are usually on the menu, too.
Need a decadent dessert? My go-to is flourless chocolate cake with ganache.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Herb Crusted Pork Tenderloin Recipe
Ingredients
- 32 ounces pork tenderloin
- ¼ cup lemon juice
- ¼ cup Dijon mustard
- ½ teaspoon black pepper
- ½ cup Panko breadcrumbs whole wheat, seasoned, or gluten-free substitute
- ½ cup Parmesan cheese grated
- 1 Tablespoon olive oil
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil leaves stacked, rolled and cut into thin strips
Instructions
- Preheat oven to 375°F.
- Separate the pork tenderloin into two pieces and place them a baking dish.
- Mix lemon juice, Dijon mustard and pepper together in a small bowl and set aside.
- Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil 1 Tablespoon of the mustard mixture in a second bowl. Using a fork, combine the ingredients to form a crumbly mixture.
- Brush remaining mustard mixture over the pork tenderloin (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°F in the thickest part of the meat.
- Allow pork to rest for about 3-5 minutes after cooking and then slice.
Notes
- Use an oven-safe thermometer that you can leave in while the pork tenderloin cooks so you know exactly when to take it out of the oven.
- Allow the meat to rest for 3 minutes to redistribute the juices before slicing with a sharp knife.
- I usually have extra breading and mustard sauce, so before you get started, lift half of the breading out to another bowl to work with. You can't use the mustard sauce or the breading if your fingers or pork have touched them. If you have leftovers, make herb crusted chicken.
- Even though this dish uses breadcrumbs, the carb count is very low. No substitutions are needed.
Nutrition
This recipe was originally posted on December 2, 2014 and has been updated to improve the reader experience.
Nellie Tracy says
So delicious! Love good pork recipes.
Justine Howell says
Always looking for great new ways to make pork, this one is a winner.
Scott Harris says
With basel and rosemary substituted for the bay. Delicious.
Marjory says
I'm so glad you enjoyed it!
Laura says
This recipe looks so delicious, the herbs in the crust pair so well with pork tenderloin!