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Mustard – Herb Crusted Pork Tenderloin

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Mustard - Herb Crusted Pork TenderloinI found this recipe on my recipes that looked really simple yet elegant. I really loved the mustard and fennel together and the herb/panko coating was fantastic. The pork turned out very moist, tender, and so flavorful. This dish was a big hit with my husband, me, and our children. I will be making this recipe again and again.

Mustard – Herb Crusted Pork Tenderloin:

Ingredients:

  • 1/4 cup Italian seasoned panko crumbs
  • 2 tbsp fresh parsley
  • 1 ½ tbsp Parmesan cheese, grated
  • 1 tsp fresh thyme, leaves only
  • 1 1lb pork tenderloin, trimmed
  • Sea salt and freshly cracked, pepper, to taste
  • 2 tbsp Dijon mustard
  • 1/2 tsp fennel seeds, crushed
  • 1 clove of garlic, minced
  • Cooking spray

Mustard - Herb Crusted Pork Tenderloin

How to Make Mustard – Herb Crusted Pork Tenderloin

Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper.

Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

Mustard - Herb Crusted Pork Tenderloin

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 165 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!

Mustard - Herb Crusted Pork Tenderloin

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by myrecipes
 
 

 

Pam

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11 Comments

  1. Pingback: Crusted tenderloin « clementinecuisine

    1. Kimber,

      I am sure it would work great! You will probably just have to adjust the cooking time. I hope you enjoy them!

      Cheers,
      Pam

    2. It was great! Baked them for 20 minutes (2 medium size pork chops and 1 large one). My boyfriend and I LOVED them! Thanks!

  3. I just have plain panko crumbs. Do you think that I could just add some seasoning to them and get the same effect? If so, what would you suggest?

    Reply

    1. I would season them with dried basil, fresh parsley, dried oregano, garlic powder, and salt and pepper, to taste.

      I hope this helps.

      Cheers,
      Pam

    2. I made this on Saturday using your suggestion about creating seasoned panko. It was fantastic! My only regret is that I didn’t make two. My guy loved it too and asked if we could make it when his sister and brother-in-law come to visit in January.

  4. Pingback: Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

  5. I loved the crust on this! Served it with polenta and sautéed swiss chard with roasted beets, delish. I tried getting mine to 165 as you state but it was already overcooked at 155. I think 145 with 10-15 min rest time under foil would be perfect.

    Reply

  6. I have cooked your Herb Crusted Pork Tenderloin many times and I have to say… it’s amazingly delicious each time.

    Reply