Skip to main content New this month
Get the Allrecipes magazine

Pork Tenderloin (Gluten-Free)

Rated as 4.57 out of 5 Stars

"This recipe is another family favorite. No one will ever know you made it gluten-free."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 311 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
  3. Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts


Per Serving: 311 calories; 19.4 g fat; 15.1 g carbohydrates; 18.4 g protein; 50 mg cholesterol; 58 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
Most helpful
Most positive
Least positive
Newest

I had half a tenderloin which is perfect for the two of us. I did not put the bread crumbs in a bag and shake it but rather just packed it on. I believe it could have used more seasoning for t...

Cooked this for myself (gluten free) and my boyfriend (non-gluten free) and we both loved it! So much flavor!

Added sliced mini Bella’s and Garlic. Took longer than 20 min to reduce/thicken, and I had added 1T of flour to the liquids which I had doubled. Somewhat surprised there wasn’t more flavor, use...

Very good and moist.

Easy to make and tastes fabulous especially if you pair it with Quinoa in chicken broth and thyme.

Easy to make and delicious!

Tweeked a bit...I marinated the tenderloin overnight in a dry mustard rub. Added a tablespoon of dried shallots to the breading mixture served sliced with crumbled bacon and scallions on top.