Mustard Herb-Crusted Pork Tenderloin
Juicy Mustard Herb-Crusted Pork Tenderloin with bold flavor and an easy, delicious weeknight cook. Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.
Cooking Light, JANUARY 2007
I’ve made mustard herb-crusted pork tenderloin before and it is tasty!! It’s easy to prepare, but make sure not to overcook the tenderloin. I think we took it out at 155, let it rest a minute or two, and then sliced it up.
We used French’s Spicy Brown mustard, but any kind of mustard would be good. I think next time, we may use the horseradish mustard we have. We have LOTS of left overs as there’s always two tenderloins in the package. We served ours with roasted Brussels sprouts. I can’t wait for lunch!
Tools to make this recipe:
- Knife
- Cutting board
- Measuring cups and spoons
- Mini food processor
- Roasting pan with rack
- Meat thermometer
Mustard Herb-Crusted Pork Tenderloin
Bold, juicy, and packed with rustic herb flavor — this mustard herb‑crusted tenderloin is an easy, standout dinner with big payoff.
Ingredients
- 1 (1/2-ounce) slice white bread
- ¼ cup chopped fresh parsley
- 3 tablespoons grated fresh Romano cheese
- 2 teaspoons chopped fresh thyme
- 1 (1-pound) pork tenderloin, trimmed
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- ½ teaspoon fennel seeds, crushed
- 1 garlic clove, minced
- Cooking spray
Instructions
- Preheat oven to 450°.
- 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.
- 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.
- Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
Notes
Recipe by Cooking Light January 2007
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 107Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 26mgSodium 520mgCarbohydrates 7gFiber 2gSugar 1gProtein 11g
