-
-
My review
Parsley and Parmesan Crusted Pork Tenderloin
6
TudorPrincess
"An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 252Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6481 Ratings
-
-
-
-
-
Most helpful positive review
6/5/2012
If you’re simply going to top the tenderloin with the crumb mixture you can easily get by with just half of what’s called for. Once I mixed it up and realized I had way more than I needed, a si...
Most helpful critical review
6/28/2018
I will not make this again. It was good the first night but the left overs were soggy and did not add much flavor. If you have a large family and can eat the whole tenderloin in one meal it is...
Most helpful
Most positive
Least positive
Newest
6/5/2012
If you’re simply going to top the tenderloin with the crumb mixture you can easily get by with just half of what’s called for. Once I mixed it up and realized I had way more than I needed, a si...
2/27/2012
this was really good, probably didn't need as much bread crumb mixture as stated. I'll use half the bread mixture next time, but very moist and tender. i cooked the terderloins 30 mins. instead ...
3/26/2012
I made a change that I feel was somewhat major. I don't normally do that, but I dislike mustard and so I replaced it with mayo in this recipe. I think it turned out well, the pork was tender a...
3/12/2012
I made this for my husband and I, and it was very good. Cooking time was a little off, but I must have had a thicker cut of meat. I baked it for 45 minutes and it was moist, tender and deliciou...
3/27/2012
I really enjoyed this! It was so tender and moist. I usually have all of the ingredients on hand so plan to make it more often. I had two tenderloins which were a pretty nice size, so cooked it ...
10/29/2012
This was amazing, I served it to friends last weekend, it was so tender and juicy amazing
10/13/2014
Everyone loved it, big and small. The cooking time, as the other reviewer said, was off by about 15 minutes (or you could cook at 400* instead-may not be as juicy, tho). Added a little mayo to...
11/9/2014
Fantastic. Best recipe for pork tenderloin I've found and the easiest as well. Took the suggestions from the reviewer who gave the tip about baking it on a rack on a cookie sheet so the entire l...
2/5/2018
Great recipe; fairly simple. Served with glazed carrots and Parmesan asparagus/zucchini/squash....was a huge success!