Herb Crusted Pork Tenderloin

Name: Herb Crusted Pork Tenderloin
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 ½ 1 ½ cup crushed pork rinds; 2 2 tablespoons mint; 1 1 tablespoon oregano; 1 1 tablespoon thyme; 2 2 pork tenderloin; 15 15 garlic cloves; 2 2 teaspoons salt; 2 2 teaspoons ground black pepper; 1 1 tablespoon olive oil; 6 6 tablespoons yellow mustard

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
269 kcal
Course
Main Course
Cuisine
Keto

Herb Crusted Pork Tenderloin

Ava Acevedo

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Pork tenderloins stuffed with garlic, slathered in mustard and breaded with herbs and pork panko: A quick and easy, high protein keto dinner recipe.

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Ingredients

Servings

1 ½ 1 ½ cup crushed pork rinds
2 2 tablespoons mint
1 1 tablespoon oregano
1 1 tablespoon thyme
2 2 pork tenderloin about 2 pounds
15 15 garlic cloves
2 2 teaspoons salt
2 2 teaspoons ground black pepper
1 1 tablespoon olive oil (to drizzle pan)
6 6 tablespoons yellow mustard

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Instructions

Prepare the herb crust: mix the finely chopped (or dried) oregano, mint and thyme with the crushed pork rinds.
Cut the pork tenderloins in serving sized pieces, or keep them whole if you prefer. Using a pointy, sharp thin knife, pierce holes about one inch apart. Take a whole garlic clove and stuff inside. Rub in salt and pepper,
Lay on a roasting pan drizzled in olive oil, and take it into the pre-heated oven at 200 °C (400 °F) for about 15 minutes, until the outside looks just cooked.
Remove the tenderloins from the oven (but keep it on). Spread the mustard on the meat, then cover it with the herb and pork rinds spice mix.
Return the pork tenderloins to the oven, and bake for about 10 to 15 minutes further, depending on how thick the tenderloins are and whether you cut them up in smaller pieces or not. If using a food thermometer - it should read a minimal internal temperature of 63°C (145°F). Remove from the oven and let it rest for at least 3 minutes before serving.