Mustard-Panko Crusted Pork Tenderloin is a nice alternative to a traditional baked tenderloin. The crispy breadcrumb coating consists of panko bread crumbs combined with tangy mustard and herbs. The flavor combination is amazing!
My neighbor shared this recipe with me years ago and it’s still a family favorite! The tenderloin turns out really moist with a nice crispy coating of seasoned panko crumbs. This recipe is perfect for busy weeknights-just coat the tenderloin and pop it in the oven!
What Are Panko Crumbs?
Panko crumbs, which are a Japanese-style breadcrumb, are made from bread with crust. Traditional breadcrumbs are made from crustless bread and are smaller and finer than Panko-style breadcrumbs. Panko crumbs offer a thicker bread coating and a little more crunch.
Just like traditional breadcrumbs, you’ll find plain and seasoned Panko crumbs in your grocer.
Can I Substitute with Traditional Bread Crumbs?
This recipe calls for Panko, but traditional breadcrumbs will work as well. Since traditional breadcrumbs are finer, you might need more to thoroughly coat the pork tenderloin.
What Type of Mustard Should I Use?
This recipe calls for a combination of two popular French mustards: Maille brand Old Style course-ground mustard, (also known as deli mustard) and Dijon mustard. Dijon mustard has a little heat to it, so if you don’t care for a little spice, eliminate the Dijon and just use coursely ground “old style” mustard.
How to Make Mustard Panko Pork Tenderloin
This crispy tenderloin recipe is very easy to make and delicious!
- Purchase an unseasoned tenderloinp pat dry with paper towel; lightly salt and pepper
- Pour the mustard sauce over the tenderloin
- Roll the tenderloin in the panko crumb and herb mixture
- Place coated tenderloin on a lightly oiled baking dish
- Bake uncovered at 375ºF until the internal temperature reaches a minimum of 145ºF
How to Coat the Tenderloin in Breadcrumbs
The easiest way to coat the tenderloin in the panko crumbs is to place a sheet of wax paper on the counter. Pour the panko crumb/herb mixture onto the wax paper in a thin layer. Roll the mustard-coated tenderloin across the breadcrumbs until it’s thoroughly coated.
How Long Do I Cook the Tenderloin?
Generally speaking, pork tenderloin should bake at 350ºF about 20 minutes per pound. Use this as a guideline and confirm with an accurate meat thermometer. The middle of the pork tenderloin should register a minimum of 145ºF.
Note, there are often two tenderloins to a package, so the best way to determine doneness is with a meat thermometer.
Do I Let the Tenderloin Rest After Baking?
Once you remove the Mustard-Panko crusted pork tenderloin from the oven and confirm the internal temperature is 145ºF, place a foil “tent” over the tenderloin for about 5 minutes. This resting period allows the juices to realign which results in a moist tenderloin.
Mustard-Panko Crusted Pork Tenderloin
- 2 whole pork tenderloins (about 2 lbs. total)
- ¾ cup Old Style Ground Mustard
- ¾ cup Dijon Mustard
- 2 cups Panko breadcrumbs
- 1 teaspoon ground thyme
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 350ºF
- Lighly oil oven-safe baking dish
- Pat tenderloins dry with paper towel
- In a small bowl, combine Old Style and Dijon Mustard; add salt and pepper; combine well
- Coat tenderloins in mustard mixture (place tenderloins in large plastic bag; add mustard mixture; coat well)
- Place sheet of wax paper on counter;
- In another bowl, combine panko crumbs, thyme and garlic powder; pour this mixture in a single layer onto the wax paper
- Roll each tenderloin across the breadcrumb mixture and place tenderloin in baking dish
- Bake uncovered until internal temperature reaches a minimum of 145ºF
- Remove from oven; place foil tent over baked tenderloims for 5 minutes
- Slice and serve
Craving More? Try Homemade Chicken Tenders!