Herb Crusted Pork Tenderloin

Recipe adapted from Let's Eat! in Sarasota, FL

1Pork tenderloin marinated in dijon mustard and fresh lemon juice, then baked with a crust of fresh herbs. Tender, easy and delicious! I love the flavor of the crust in this recipe. I could just scrape the crust off and just eat that!


  • 2 pork tenderloins (about 1 pound each) or a 2 lb pork loin
  • 2 tbs Dijon mustard
  • 2 tbs lemon juice, freshly squeezed

  • Herb crust indredients:
  • 1/4 cup parmesan cheese
  • 1/4 cup freshly chopped parsley or 4 tsp dried parsley
  • 2 tbs freshly chopped basil or 2 tsp dried basil
  • 1 tbs olive oil
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup Italian breadcrumbs
  • 2 tbs olive oil (for pan searing)


  1. In a large resealable plastic bag, add mustard and lemon juice. Stir to combine. Add pork loins to bag and massage gently to evenly coat the pork, seal.
  2. Place pork in the refrigerator and marinate at least 4 hours or preferrably overnight.
  3. After pork has marinated, remove from refrigerator and allow to sit out at room temperature while preparing the herb crust mixture.
  4. Preheat oven to 425 degrees.
  5. In a small bowl, add all of the herb crust ingredients. Combine well and set aside.
  6. Heat a large skillet over medium high heat and add 2 tbs olive oil.
  7. Remove pork from bag shaking any excess liquid and pan sear for a few minutes on each side until lightly browned. (The pork will be further cooked in the oven.) You may have to pan sear the pork one at a time or in two separate pans.
  8. Remove pork loins from skillet to a plate and coat with the bread crumb mixture until completely coated. The pork will be hot from searing so be careful.
  9. Once all of the sides of the pork are coated well with the breadcrumb mixture, place in a roasting pan or baking dish.
  10. Roast in oven for about 20-30 minutes unil the internal temperature reads your desired doneness (145 degrees for pink interior or 160 degrees for well done). I usually cook it around 150 degrees, and as it rests it continues to cook. Be sure to check on it while baking and if you see the bread crumbs starting to brown, loosely cover with aluminum foil. (If you are cooking a 2lb tenderloin instead of the two 1lb tenderloins, you may be required to extend the cooking time.)
  11. Let rest for 10 minutes before slicing. I like to slice it thin on a diagonal.


- I have made this recipe with the dried herbs many times and still very good.

- Once the pork loins have been pan seared and removed from the pan, you may deglaze the pan by adding white wine and scraping up the bits from the bottom of the pan. Add some chicken broth, cook until wine has cooked off and serve with the pork.


-  You may skip the pan searing process and simply roll the marinated pork in the breadcrumb mixture and bake. However, extend the cooking time as required and be sure to cover loosely with aluminum foil if necessary.



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