Panko Crusted Pork Tenderloin with Rosemary
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
293 kcal
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Course
Main Course
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Cuisine
American
Panko Crusted Pork Tenderloin with Rosemary
Description
The recipe begins by mixing panko breadcrumbs with chopped rosemary, minced garlic, salt, pepper, and olive oil to form a flavorful crusting mixture. The pork tenderloin is first coated with Dijon mustard, which helps the crumb mixture adhere and adds subtle tanginess.
Roasting at 400°F develops a golden crust while ensuring the pork cooks through to a safe internal temperature of 145°F, after which it is allowed to rest. Resting redistributes juices and makes slicing easier. The tenderloin is sliced into medallions for serving.
This pork roast pairs well with simple side dishes and highlights fresh herb flavors with a crisp textured crust. It can be prepared in a roasting pan or ovenproof skillet lined with foil for easier cleanup.
Ingredients
- 1/2 heaping cup panko breadcrumbs or dried bread crumbs
- 1 tablespoon rosemary chopped fresh leaves
- 1 large garlic minced, clove
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 (about 1 1/4 pounds) pork tenderloin
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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