Panko Crusted Pork Tenderloin with Rosemary

Name: Panko Crusted Pork Tenderloin with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 heaping cup panko or dried bread crumbs; 1 tablespoon chopped fresh rosemary leaves; 1 large garlic clove; Sea salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 (about 1 1/4 pounds) pork tenderloin

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
293 kcal
Course
Main Course
Cuisine
American

Panko Crusted Pork Tenderloin with Rosemary

Iris Warren

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This panko crusted pork tenderloin with rosemary is an easy entrée made by brushing pork tenderloin with Dijon mustard, then coating in a mixture of panko, garlic, and rosemary. Simple enough for a weeknight yet elegant enough for entertaining.

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Ingredients

Servings

1/2 heaping cup panko or dried bread crumbs
1 tablespoon chopped fresh rosemary leaves
1 large garlic clove minced
Sea salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 (about 1 1/4 pounds) pork tenderloin

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Instructions

Preheat the oven to 400°F (200°C) and adjust the oven rack to the middle position. Line the bottom of a roasting pan, baking dish, or ovenproof skillet with foil.
In a shallow bowl or a rimmed baking dish, stir together the panko or bread crumbs, rosemary, and garlic. Season generously with salt and pepper and stir in the oil.
Coat the tenderloin with the mustard and then place the tenderloin in the panko or bread crumb mixture, turning to coat it all over and gently pressing the mixture so it adheres.
Transfer the pork to the foil-lined pan, dish, or skillet and tuck the narrow end under the tenderloin so it doesn’t overcook. Roast the pork until almost no trace of pink remains and the meat registers at least 145°F [63°C] when a thermometer is inserted horizontally into the thickest part of the tenderloin, 20 to 35 minutes, depending on the exact size of your tenderloin.
Transfer the pork to a cutting board and let it rest for 5 to 10 minutes.
Cut into slices about 1/3 inch (8 mm) thick and serve immediately. (Although leftovers straight from the fridge aren't terrible!)

Nutrition Information

Show Details

Serving 1portion Calories 293kcal (15%) Carbohydrates 11g (4%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 3g (15%) Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 92mg (31%) Sodium 256mg (11%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 293 kcal

% Daily Value*

Serving	1portion
Calories	293kcal	15%
Carbohydrates	11g	4%
Protein	31g	62%
Fat	13g	20%
Saturated Fat	3g	15%
Monounsaturated Fat	7g	35%
Trans Fat	0.1g	5%
Cholesterol	92mg	31%
Sodium	256mg	11%
Fiber	1g	4%
Sugar	1g	2%