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Pork Tenderloin · Herb-Crusted

Herb-Crusted Roasted Pork Tenderloin

Two tenderloins brushed with Dijon, pressed into a crisp herb and garlic crumb and roasted hot. Lean, tender and ready in about 35 minutes.

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Prep
10 min
Cook
25 min
Total
40 min
Serves
6
Level
Easy

Ingredients

  • 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

Cook to 145°F inside (check with a thermometer).

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.
  8. Move the pork to a cutting board and rest it.
  9. Slice into 1-inch medallions with a sharp knife, holding the crust in place as you cut.

Tip: The USDA safe temperature for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. A little blush of pink inside is fine.

Tip: To trim the silver skin, slide a thin knife under the shiny strip and angle the blade up as you cut it away.

Tip: Use gluten-free panko to make it gluten-free.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. The crust softens in the fridge; reheat slices in a 350°F oven to crisp them a little.

Estimated nutrition per serving: 290 calories · protein 40 g · carbohydrates 4 g · fiber <1 g · sugars 0 g · fat 11 g (saturated 2.5 g) · sodium 630 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.