*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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?
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!
This was amazing I served it to friends last weekend it was so tender and juicy amazing
Rating: 5 stars
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!
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.
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.
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.
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