Mustard-Herb Crusted Pork Tenderloin
I made this mustard-herb crusted pork tenderloin recipe, and it was simple to make, yet elegant. I really loved the mustard and fennel, and the herb/panko coating was fantastic. The pork turned out very moist, tender, and so flavorful, and was a big hit with my husband, me, and our children. This easy pork tenderloin recipe paired nicely with a mashed potato casserole, some green beans with bacon and Boursin, and some crusty roasted garlic bread.
Mustard-Herb Crusted Pork Tenderloin
Ingredients:
- ¼ cup Italian seasoned panko crumbs
- 2 tbsp fresh parsley
- 1½ tbsp Parmesan cheese, grated
- 1 tsp fresh thyme, leaves only
- 1 (1-lb) pork tenderloin, trimmed
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp Dijon mustard
- ½ tsp fennel seeds, crushed
- 1 clove of garlic, minced
- Cooking spray
How to Make Mustard-Herb Crusted Pork Tenderloin
Preheat the oven to 450 degrees. Coat a baking sheet with olive oil cooking spray.
Pour the panko crumbs, parsley, cheese, and thyme onto a plate, and 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, then rub evenly all over the pork tenderloin.
Roll the pork tenderloin in the panko mixture until evenly coated.
Place the pork tenderloin on the prepared baking sheet.
Place in 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!
Equipment
Ingredients
- ¼ cup Italian seasoned panko crumbs
- 2 tbsp fresh parsley
- 1½ tbsp Parmesan cheese grated
- 1 tsp fresh thyme leaves only
- 1 1-lb pork tenderloin, trimmed
- Sea salt and freshly cracked pepper to taste
- 2 tbsp Dijon mustard
- ½ tsp fennel seeds crushed
- 1 clove of garlic minced
- Cooking spray
Instructions
- Preheat the oven to 450 degrees. Coat a baking sheet with olive oil cooking spray.
- Pour the panko crumbs, parsley, cheese, and thyme onto a plate, and 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, then rub evenly all over the pork tenderloin.
- Roll the pork tenderloin in the panko mixture until evenly coated.
- Place the pork tenderloin on the prepared baking sheet.
- Place in 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!
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Could you do this with pork loin chops? I only have those in my freezer…
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
It was great! Baked them for 20 minutes (2 medium size pork chops and 1 large one). My boyfriend and I LOVED them! Thanks!
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?
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
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.
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.
I have cooked your Herb Crusted Pork Tenderloin many times and I have to say… it’s amazingly delicious each time.
Nicola,
I’m so glad!! I really love this recipe too. Thanks for taking the time to let me know.
-Pam