Rating: 4.53 stars
93 Ratings
  • 5 star values: 61
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

252 calories; protein 31g; carbohydrates 14.3g; fat 6.8g; cholesterol 79.4mg; sodium 928.5mg. Full Nutrition
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Reviews (93)

Most helpful positive review

Rating: 5 stars
06/06/2012
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 side of me said to simply bag the rest and use it another time (it would have been great on shrimp!). But what I ended up doing was to coat the entire tenderloin with the mustard/garlic mixture, then completely cover it in the bread crumb mixture and drizzled a little olive oil over the top. To prevent it from getting soggy on the bottom, I roasted it on a rack I placed on a cookie sheet. My tenderloin was almost exactly a pound, and it cooked to perfect tender and juicy perfection at 425 degrees for 25 minutes. This is one of the better pork tenderloin recipes I’ve tried, uniquely flavorful with elegant, company-worthy presentation. I used fresh thyme, using the rule of thumb three times as much as dried. I served this with Oven-Roasted Potatoes and Savory Summer Squash, both recipes also from this site. Read More
(68)

Most helpful critical review

Rating: 2 stars
06/28/2018
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 OK but not worth all the effort and ingredients used. Not one of my favorites. Read More
93 Ratings
  • 5 star values: 61
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/06/2012
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 side of me said to simply bag the rest and use it another time (it would have been great on shrimp!). But what I ended up doing was to coat the entire tenderloin with the mustard/garlic mixture, then completely cover it in the bread crumb mixture and drizzled a little olive oil over the top. To prevent it from getting soggy on the bottom, I roasted it on a rack I placed on a cookie sheet. My tenderloin was almost exactly a pound, and it cooked to perfect tender and juicy perfection at 425 degrees for 25 minutes. This is one of the better pork tenderloin recipes I’ve tried, uniquely flavorful with elegant, company-worthy presentation. I used fresh thyme, using the rule of thumb three times as much as dried. I served this with Oven-Roasted Potatoes and Savory Summer Squash, both recipes also from this site. Read More
(68)
Rating: 5 stars
02/27/2012
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 of the 20 mins that was suggested they were perfect. Read More
(45)
Rating: 4 stars
05/07/2012
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 and the breadcrumb cheese spice mixture stuck to it just fine. Next time I may try olive oil instead of the mayo. I worry the crust will not stick, but the flavor may be more complementary. Update: I saw on a cooking show recently where sour cream was used to make a crust stick to a roast. Maybe that could work here also? Read More
(25)
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Rating: 4 stars
03/12/2012
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 delicious. Read More
(21)
Rating: 5 stars
03/27/2012
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 longer probably about 40 minutes. Served with roasted brussel sprouts and corn on the cob. I wouldn't hesitate to serve this to company. It also makes fabulous sandwiches the next day! Read More
(14)
Rating: 5 stars
10/29/2012
This was amazing I served it to friends last weekend it was so tender and juicy amazing Read More
(5)
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Rating: 5 stars
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 take edge off the mustard. Heated the leftover parm-mustard-mayo-garlic mixture and added a little white wine and cream to make a sauce (was good over the asparagus too). Will definitely make this again! Read More
(4)
Rating: 5 stars
11/09/2014
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 loin could be coated. Yes if you don't like Dijon this wouldn't be for you. Great recipe. Thanks for sharing it. Read More
(2)
Rating: 5 stars
06/11/2015
This turned out fantastic and my family and I all enjoyed it. The only thing that needs changes is the cook time - I took a 2.25lb tenderloin and baked it for 1h 10m at 375 degrees and it turned out perfect. Moist, tender, and so amazingly flavorful. We'll be making this many more times in the future. You also might want to take a fork and poke some holes in the pork so the mustard dressing seeps into the meat a little and the flavor goes throughout the cut. Read More
(2)
Rating: 2 stars
06/28/2018
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 OK but not worth all the effort and ingredients used. Not one of my favorites. Read More