Herb Roasted Pork Tenderloin
Pork Tenderloin is slathered with a lemon mustard sauce and pressed with a Parmesan cheese and fresh herb breading. It's as tasty as it is pretty!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
- 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.
Use gluten-free breadcrumbs to make this recipe gluten-free
To make ahead and freeze, prepare through Step 6. 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.
Serving: 12g | Calories: 201kcal | Carbohydrates: 4g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 271mg | Potassium: 489mg | Vitamin A: 250IU | Vitamin C: 5.7mg | Calcium: 91mg | Iron: 1.6mg