Herb-Crusted Pork Tenderloin Recipe
Ready to level up your pork game? This herb-crusted pork tenderloin isn’t here to mess around. Fresh herbs, crispy crust, and juicy meat come together in a flavor-packed masterpiece that screams “fancy dinner without the fuss.” It’s one of those recipes that makes your guests think you spent hours in the kitchen when, really, it was 30 minutes tops. So dust off that meat thermometer and get ready to impress your taste buds without breaking a sweat. Let’s do this.
Herb-Crusted Pork Tenderloin Recipe
An aromatic pork tenderloin recipe coated with a crisp, flavorful herb crust for a deliciously juicy and elegant main course.
Ingredients
- 1 lb pork tenderloin
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese
Instructions
- Prep the oven: Preheat the oven to 400°F (200°C).
- Mix the crust: In a bowl, combine panko breadcrumbs, Parmesan, rosemary, thyme, garlic, olive oil, salt, and black pepper.
- Coat the pork: Brush the pork tenderloin with Dijon mustard like it’s getting ready for a red carpet event.
- Crust it: Press the breadcrumb mixture onto the tenderloin, making sure it sticks like glitter on craft paper.
- Bake: Place the pork on a lined baking sheet and bake for 25 minutes or until the internal temperature reaches 145°F (63°C).
- Rest and slice: Let the pork rest for 5 minutes before slicing. This keeps it juicy and flavorful.
Notes
Nutritional Information (Per Serving):
- Calories: 360
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 38g
- Iron: 12%
- Vitamin D: 6%
- Calcium: 10%
- Potassium: 18%
- Magnesium: 8%
Additional Notes/Tips:
- Don’t skip resting: Seriously, it makes a difference in how juicy the meat stays.
- Herb swaps: No rosemary? No problem. Use parsley or oregano.
- Serving suggestion: Pair it with roasted veggies and mashed potatoes for a full comfort meal.
- Storage: Wrap leftovers tightly and refrigerate for up to 3 days—if they last that long.
