Herb Crusted Pork Tenderloin Recipe

Slices of herb crusted pork tenderloin on a plate with green beans.

Herb Crusted Pork Tenderloin Recipe

Roasted herb crusted pork tenderloin, with a lemon mustard sauce and a Parmesan herb crust, is an easy recipe that will impress your guests.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 201kcal

Author Marjory Pilley

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.

Video

Notes

See step-by-step pictures and more tips above

Tips:

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.

Nutrition