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Herb-Crusted Roasted Pork Tenderloin

Ingredients · Serves 6 · Prep 10 min · Total 40 min

  • 2 pork tenderloins, about 1 1/4 lb each, silver skin trimmed
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp vegetable oil
  • 2 tbsp dijon mustard
  • ½ cup panko
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
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Herb-Crusted Roasted Pork Tenderloin

Steps

  1. Heat the oven to 425°F with a rack in the middle.
  2. Pat the tenderloins dry and season all over with the salt and pepper.
  3. Heat the vegetable oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers.
  4. Brown the tenderloins on all sides, turning with tongs.
  5. Take the skillet off the heat. Stir the panko, parsley, rosemary, garlic and olive oil together in a small bowl.
  6. Brush the mustard over the top and sides of each tenderloin, then press the crumb mixture onto the mustard.
  7. Move the skillet to the oven and roast until the center of each tenderloin reads 145°F (63°C). Start checking at 12 minutes.
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Herb-Crusted Roasted Pork Tenderloin

Steps, continued

  1. Move the pork to a cutting board and rest it.
  2. Slice into 1-inch medallions with a sharp knife, holding the crust in place as you cut.
  3. Cook to 145°F inside (check with a thermometer).