Herb 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’s delicious too!
This irresistible topping was used to make Herb Crusted Chicken! It will work with any type of pork and even fish.
Customers came in droves to our make ahead meal assembly kitchen to make it, often with a special occasion in mind!
Holiday dinners were always on my mind. We filled the monthly menu at our meal assembly kitchen with dinner options that would be perfect for Christmas Eve, New Year’s, Mother’s Day and every type of meal in between. In fact, you’ll find this recipe in our Make Ahead Christmas Dinners collection!
Make this recipe and you will definitely have a winner!
- It’s undeniably pretty…but, not difficult to prepare.
- It’s a lower-calorie, lower-carb dinner option…but, it doesn’t taste like it.
- It can be made ahead of time and frozen. Yep!
Herb Roasted Pork Tenderloin Make Ahead Options
The crust is 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. There’s a video just before the recipe with more pictures!
There are several make ahead options for this recipe:
- Make the breading in advance and finish the recipe just before baking.
- Make the entire recipe and refrigerate until ready to cook.
- Or, make the recipe and freeze until ready to cook.
Note: Use a gluten-free breadcrumb substitution if necessary.
I’m not sure that there is an herb that won’t work in this recipe. If you have a favorite combination, try it and let us know! Or, check out this Herb Guide with meat pairings for more ideas!
How to tell if Herb Crusted Pork Tenderloin is Cooked Fully
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. Dry, overcooked pork is not tasty.
The key is to just cook pork tenderloin to the proper internal temperature of 145 degrees F using a meat thermometer. Allow it to rest for about 3 minutes after taking it out.
Pork is not poultry. It’s a type of red meat. You want a juicy center!
How to freeze Herb Crusted Pork Tenderloin
The breading will cover about 2 pounds of pork tenderloin and that feeds a lot of people! Since there are two pieces in a pork tenderloin package, it’s a nice opportunity to make up one half and freeze it for another day. 🙂
Make the recipe, but don’t cook it. Place the prepared pork in a baking dish that is freezer safe and 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 Roasted Pork Tenderloin
Since the main course is pretty spectacular you can go with simple sides, like:
- Steamed green beans
- Roasted asparagus
- Carrots sprinkled with sea salt
- Crock-Pot Mashed Potatoes with Cream Cheese
- Oven Roasted Potatoes using some of same fresh herbs!
- Salad or Slaw
Tip: Roast vegetables at the same time as the pork tenderloin!
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!
Video: How to Make Herb Roasted Pork Tenderloin
Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Herb Roasted Pork Tenderloin
- 32 ounces pork tenderloin
- 1/4 cup lemon juice
- 1/4 cup Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 cup Panko breadcrumbs whole wheat or gluten-free substitute
- 1/2 cup Parmesan cheese grated
- 1 Tablespoon olive oil
- 1/4 cup fresh parsley chopped
- 1/4 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, Parmesan cheese, olive oil, parsley, basil and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture (see picture in post) together in a separate bowl.
- 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.