Parsley and Parmesan Crusted Pork Tenderloin Recipe - Allrecipes.com
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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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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.

 

22 Ratings

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

 
Sep 19, 2012

This was really good! The only reason I gave it 4 stars and not 5 is because of the mustard. I'm not a big fan of dijon mustard so I think I'll use olive oil next time. The cooking time was also off for me...took 40 mins. Will definitely make again!

 
Aug 12, 2014

Our whole family (including a 10 year old boy) loved this! I made a few substitutions - cilantro instead of parsley & fresh thyme instead of dried and used a food processor to make the bread crumbs and get the Parmesan and herbs down to a small size. We followed the new guidelines of 145 degrees and there were no leftovers!

 

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Nutrition

  • 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.

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