I 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:
- 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
How to Make Mustard – Herb Crusted Pork Tenderloin
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.
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