Parsley and Parmesan Crusted Pork Tenderloin Recipe -
Parsley and Parmesan Crusted Pork Tenderloin Recipe
  • READY IN 40 mins

Parsley and Parmesan Crusted Pork Tenderloin

Recipe by  

"An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    40 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
  3. Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
  4. Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
  5. Sprinkle the bread crumb mixture over the mustard coating.
  6. Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  7. Allow pork to rest for 5 minutes before slicing.
Kitchen-Friendly View

Reviews More Reviews

Feb 27, 2012

this was really good, probably didn't need as much bread crumb mixture as stated. I'll use half the bread mixture next time, but very moist and tender. i cooked the terderloins 30 mins. instead of the 20 mins that was suggested they were perfect.

Jun 05, 2012

If you’re simply going to top the tenderloin with the crumb mixture you can easily get by with just half of what’s called for. Once I mixed it up and realized I had way more than I needed, a side of me said to simply bag the rest and use it another time (it would have been great on shrimp!). But what I ended up doing was to coat the entire tenderloin with the mustard/garlic mixture, then completely cover it in the bread crumb mixture and drizzled a little olive oil over the top. To prevent it from getting soggy on the bottom, I roasted it on a rack I placed on a cookie sheet. My tenderloin was almost exactly a pound, and it cooked to perfect tender and juicy perfection at 425 degrees for 25 minutes. This is one of the better pork tenderloin recipes I’ve tried, uniquely flavorful with elegant, company-worthy presentation. I used fresh thyme, using the rule of thumb three times as much as dried. I served this with Oven-Roasted Potatoes and Savory Summer Squash, both recipes also from this site.

Mar 12, 2012

I made this for my husband and I, and it was very good. Cooking time was a little off, but I must have had a thicker cut of meat. I baked it for 45 minutes and it was moist, tender and delicious.

May 07, 2012

I made a change that I feel was somewhat major. I don't normally do that, but I dislike mustard and so I replaced it with mayo in this recipe. I think it turned out well, the pork was tender and the breadcrumb cheese spice mixture stuck to it just fine. Next time I may try olive oil instead of the mayo. I worry the crust will not stick, but the flavor may be more complementary. Update: I saw on a cooking show recently where sour cream was used to make a crust stick to a roast. Maybe that could work here also?

Mar 27, 2012

I really enjoyed this! It was so tender and moist. I usually have all of the ingredients on hand so plan to make it more often. I had two tenderloins which were a pretty nice size, so cooked it longer~probably about 40 minutes. Served with roasted brussel sprouts and corn on the cob. I wouldn't hesitate to serve this to company. It also makes fabulous sandwiches the next day!

Oct 29, 2012

This was amazing, I served it to friends last weekend, it was so tender and juicy amazing

Nov 09, 2014

Fantastic. Best recipe for pork tenderloin I've found and the easiest as well. Took the suggestions from the reviewer who gave the tip about baking it on a rack on a cookie sheet so the entire loin could be coated. Yes if you don't like Dijon this wouldn't be for you. Great recipe. Thanks for sharing it.

Oct 13, 2014

Everyone loved it, big and small. The cooking time, as the other reviewer said, was off by about 15 minutes (or you could cook at 400* instead-may not be as juicy, tho). Added a little mayo to take edge off the mustard. Heated the leftover parm-mustard-mayo-garlic mixture and added a little white wine and cream to make a sauce (was good over the asparagus, too). Will definitely make this again!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 928 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Crusted Pork Tenderloin

Watch how to prepare a succulent herb-crusted pork tenderloin.

Cocoa-Rubbed Pork Tenderloin with Cherry Sauce

See how to make an incredibly easy pork tenderloin with black cherry sauce.

Roasted Pork Tenderloin with Fresh Plum Sauce

Pork tenderloin roasted with firm fresh plums and caramelized onions.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States