Herb Crusted Pork Tenderloin
This herb crusted pork tenderloin is juicy, tender and packed with flavor. The fresh herb and panko coating turns crisp in the oven, while the pork stays succulent inside. It’s ideal for both weeknight dinners and special occasions.
Servings: 9
Equipment
- Food Processor Optional
Ingredients
- 2 ½ to 3 Pounds pork tenderloin
- 2 Tablespoons honey
- 1 Tablespoon grapeseed oil or similar
- 2 Sprigs rosemary fresh
- 3 Sprigs thyme fresh
- 2 Sprigs sage fresh
- ½ Tablespoon lavender dried
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ½ Cup parmesan grated
- 1 Cup panko breadcrumbs
- 2 Cloves garlic minced
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl combine honey and grapeseed oil. Whisk well, then brush over the pork loin.
- Remove leaves from rosemary, thyme, and sage sprigs and chop. In a small bowl combine rosemary, thyme, sage, lavender, salt, pepper, parmesan, panko, and minced garlic.
- Stir to mix with a fork. Spread breading mixture onto a plate. To easily chop all of the fresh herbs for the topping, pulse them in a food processor 5 to 6 times.
- Roll the pork in the herb seasoning and gently press the crumbs into the pork to help them adhere.
- Lightly spray a wire rack lined baking sheet with olive oil or non-stick cooking spray. Place pork onto the wire rack and put into the oven on the center rack. Cook for 40 minutes. Use a meat thermometer to check to be sure the pork has reached 145 degrees F. Depending on the weight and thickness of the pork cooking times may vary.
- Let pork rest for 10 minutes. Slice and serve with potatoes and vegetables.
Notes
Use a thermometer: Ensure perfect doneness without overcooking.
Chop herbs finely: A food processor makes it fast and even, or you could use a herb chopper.
Rest before slicing: This locks in the juices and improves texture.
Chop herbs finely: A food processor makes it fast and even, or you could use a herb chopper.
Rest before slicing: This locks in the juices and improves texture.
Nutrition
Calories: 263kcal | Carbohydrates: 9g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 471mg | Potassium: 625mg | Fiber: 1g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
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