Name: Herb-Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pork tenderloin (1-1.5 pounds); 2 tbsp Dijon mustard; 1/2 cup panko breadcrumbs; 1/4 cup chopped fresh parsley; 2 tsp chopped fresh rosemary; 2 tsp chopped fresh thyme; 2 cloves garlic, minced; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

This Herb-Crusted Pork Tenderloin is a healthy, flavorful dinner perfect for any occasion. Coated with a mixture of fresh herbs, garlic, and breadcrumbs, it’s oven-roasted to perfection for a tender and juicy finish. Quick to prepare, this dish offers gourmet flair while staying simple and nutritious for weeknight meals or entertaining.

Recipe Tips and Tricks:

Use a Meat Thermometer: Ensures the tenderloin is cooked to perfection without overcooking. Aim for an internal temperature of 145°F (63°C).
Pat Dry the Meat: Removing moisture helps the herb crust adhere better.
Let It Rest: After cooking, rest the tenderloin for 5-10 minutes to seal in juices.
Choose Fresh Herbs: They deliver brighter flavors than dried ones.
Customize the Crust: Add grated Parmesan or chopped nuts for extra crunch and flavor.

Why You’ll Love This Recipe:

Herb-Crusted Pork Tenderloin is the perfect blend of sophistication and simplicity. The tenderloin stays juicy, while the crust adds a delightful crunch bursting with fresh herb flavors. It’s versatile enough for a weeknight meal yet impressive enough for guests. Packed with protein and minimal fat, it’s a guilt-free indulgence you’ll want to make often.

Yield: Serves 4

Herb-Crusted Pork Tenderloin

Tender pork tenderloin coated in a crispy herb crust, offering a simple yet elegant and healthy dinner option.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

1 pork tenderloin (1-1.5 pounds)
2 tbsp Dijon mustard
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
2 cloves garlic, minced
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Prepare the Pork: Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season with salt and pepper.
Make the Herb Mixture: In a small bowl, combine panko breadcrumbs, parsley, rosemary, thyme, garlic, olive oil, salt, and pepper. Stir until evenly mixed.
Coat the Pork: Brush the tenderloin with Dijon mustard, ensuring it’s evenly coated. Press the herb mixture onto the pork, creating a uniform crust.
Bake: Place the pork on a lined baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Rest and Serve: Remove from the oven and let the pork rest for 5-10 minutes before slicing. This step locks in the juices. Serve warm with a side of roasted vegetables or salad.

Notes

Ensure even crust coverage for maximum flavor and texture.
Adjust cooking time based on the tenderloin's size.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 104Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 607mgCarbohydrates 11gFiber 1gSugar 1gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Pork Tenderloin: This lean cut of pork is tender, flavorful, and cooks quickly. Choose one that’s about 1-1.5 pounds for even cooking.
Fresh Herbs (Parsley, Rosemary, Thyme): These add a fragrant, earthy flavor. Substitute with dried herbs in a pinch but use half the amount.
Panko Breadcrumbs: Lighter and crunchier than regular breadcrumbs, they create a perfect crust.
Dijon Mustard: Acts as a binder for the crust and adds a tangy undertone.
Garlic: Fresh garlic enhances the aromatic profile.

Variations and Substitutions:

Nuts: Incorporate finely chopped almonds, walnuts, or pistachios into the crust for a nutty twist.
Gluten-Free: Use gluten-free breadcrumbs for a celiac-friendly option.
Herb Variations: Swap out parsley for cilantro or add basil for a summery vibe.
Spicy Kick: Add crushed red pepper flakes or cayenne to the herb mixture.
Different Meats: This crust works equally well on chicken breasts or salmon fillets.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently to retain moisture.
Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat Tips: Use a low oven (300°F/150°C) to warm without drying out the meat.