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. 🙂
Serving Suggestions
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!
- 32 ounces pork tenderloin
- 1/4 cup lemon juice
- 1/4 cup Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 cup Panko breadcrumbs or gluten-free substitute
- 1/2 cup grated Parmesan cheese
- 1 Tablespoon olive oil
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil leaves stacked, rolled and cut into thin strips
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Preheat oven to 350 degrees F.
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Separate the pork tenderloin into two pieces and place in a baking dish.
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Mix lemon juice, Dijon mustard and pepper together in a small bowl and set aside.
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Combine breadcrumbs and Parmesan cheese together in a separate bowl.
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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)
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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.)
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Using fingertips, press the breading over each half of the pork tenderloin until completely covered. (The bottom is not breaded.)
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Roast uncovered for about 35 minutes or until the internal temperature reaches 145 degrees F in the thickest part of the meat.
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Allow pork to rest for about 3-5 minutes after cooking and then slice.
To make ahead and freeze, prepare through Step 7. Do not cook. Place in a hard-sided, freezer-friendly container, preferably one that can be placed in the oven when ready to cook. Store for up to two months in the freezer. When ready to enjoy, defrost in the refrigerator for 24-36 hours then cook according to directions.
Enjoy!
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I was just thinking I need to make a pork loin. And the flavors here?! So delicious!!
Love pork tenderloin and I’m always looking for new ways to prepare it. Love this!
Love a good tenderloin!
It would definitely be a dinner to remember. This looks so good!
This recipe looks so delicious, the herbs in the crust pair so well with pork tenderloin!
Lemony mustard sauce? I am ALL IN!
adding to my must make list
pork tenderloin is one of our favorites. This herb crust looks gorgeous and sounds so good!
This is fabulous. I love pork tenderloin, this is a great way to prepare it.
I am always looking for new ways to prepare pork tenderloin. I could probably eat that herb crust with a spoon. Sounds fantastic!
Roasted pork is always such a nice holiday meal. Plus I would take pork over turkey any day 🙂
I was a bit surprised at the short list of ingredients – I love that you kept it simple!! Definitely a plus for holiday meal plans 😉
That herb crust is fantastic! What a gorgeous pork tenderloin, Marjory!!
I love crusting pork with mustard and herbs. Your crust looks great! Mmm!
This looks great! Pork tenderloin is really the only pork I like (other than bacon) so I’m saving this recipe for later. I always make the same one, time after time, and this would be a great change. 🙂
This looks like the quintessential winter meal, the perfect comfort food! Can’t wait to try it!
This is a gorgeous meal. Perfect for entertaining. Thanks for the recipe!
I’m loving all of the flavors going on here! And yes, this definitely looks gorgeous! 🙂
Thank you so much for this! I have two Pork Tenderloins in the fridge to use up! I’ll have to make this either monday or tuesday!