Pork Tenderloin (Gluten-Free)

Pork Tenderloin (Gluten-Free)

2
Jansafire 0

"This recipe is another family favorite. No one will ever know you made it gluten-free."
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Ingredients

55 m servings 311 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
  3. Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

2

I had half a tenderloin which is perfect for the two of us. I did not put the bread crumbs in a bag and shake it but rather just packed it on. I believe it could have used more seasoning for t...

Tweeked a bit...I marinated the tenderloin overnight in a dry mustard rub. Added a tablespoon of dried shallots to the breading mixture served sliced with crumbled bacon and scallions on top.