Skip to main content New<> this month
Get the Allrecipes magazine
Parsley and Parmesan Crusted Pork Tenderloin
March 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!