Mustard Herb-Crusted Pork Tenderloin

Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.

Yield: 4 servings (serving size: 3 ounces pork)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 30%
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.8g
  • Carbohydrate: 4.6g
  • Fiber: 0.4g
  • Cholesterol: 72mg
  • Iron: 1.6mg
  • Sodium: 351mg
  • Calcium: 72mg

Ingredients

  • 1 (1/2-ounce) slice white bread
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons grated fresh Romano cheese
  • 2 teaspoons chopped fresh thyme
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon fennel seeds, crushed
  • 1 garlic clove, minced
  • Cooking spray

Preparation

  1. Preheat oven to 450°.
  2. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
  3. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
  4. Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
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