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Parsley and Parmesan Crusted Pork Tenderloin
June 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.