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Herb-Crusted Pork Tenderloin Recipe

Emily Carter
An aromatic pork tenderloin recipe coated with a crisp, flavorful herb crust for a deliciously juicy and elegant main course.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 360 kcal

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
Key Vitamins and Minerals:
  • 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.