Panko Crusted Pork Tenderloin
This Pork Tenderloin recipe is a nice alternative to beef or chicken and is perfect for a quick weeknight dinner or an elegant dinner party with friends.
The crispy Panko bread coating adds a nice crunch to the pork, and pairs beautifully with the tangy Dijon wine mustard and fresh herbs.
Ingredients
A few simple ingredients are all you need to get this mustard pork tenderloin dinner on the table fast.
- Pork tenderloin-Buy an unseasoned tenderloin if you can. (Sometimes, the grocery store only has pre-packaged ones that come 2 to a pack. If that’s all you can find, get that and freeze the other tenderloin for later.)
- Panko crumbs– Japanese style breadcrumbs
- Dijon mustard-serves as a binding agent for the breadcrumbs
- Oil– vegetable, olive or canola
- Thyme– fresh thyme gives the best flavor, but you can use dried thyme as well
- Sage – fresh or dried
- Garlic powder– if you don’t have garlic powder, you can use garlic salt or finely minced garlic
- Salt and black pepper
How to make it
- Toast Panko crumbs in skillet and transfer to mixing bowl; add thyme, garlic powder, salt and pepper; this step is optional, but it ensures a nice golden brown crust without overcooking the tenderloin.
- Pat pork tenderloin dry with paper towels; lightly salt and pepper
- Smear the Dijon mustard over the tenderloin
- Pour the panko crumb/herb mixture onto the wax paper in a thin layer. Roll the mustard-coated tenderloin across the breadcrumbs until the outside of the pork is thoroughly coated with bread crumbs. Press the breadcrumbs into the pork.
- Spray a baking sheet with a little cooking spray and place the coated tenderloin in the center
- Bake uncovered at 375ºF for about 20-25 minutes- until the internal temperature reaches 145ºF degrees
- Tent with foil and rest 5-7 minutes or so before slicing
Recipe Tips
- If you substitute with traditional breadcrumbs, you may need to increase the amount because they’re more finely ground than Panko.
- Lightly toasting the breadcrumbs ensures a crisp golden crust without overcooking the pork.
- For even browning, use a baking sheet instead of a casserole dish.
- Use a serrated knife or a super sharp knife to slice the mustard panko tenderloin into 1″ inch slices
Storage and reheating
Store the cooked pork tenderloin in an airtight container or wrap it in aluminum foil in the refrigerator for up to 3 days. Reheat in a 350ºF degree oven covered with foil. Cook 10-15 minutes or until meat is re-warmed thoroughly.
What to serve with mustard pork tenderloin
Crusted pork pairs well with candied sweet potatoes, or a savory side, like seasoned wild rice. You can never go wrong with steamed Brussels sprouts, fresh green beans, asparagus or broccoli!
Pork tenderloin is a quick and easy dinner for anytime!
Related recipes:
- Easy Burgundy Mushrooms
- Perfect Beef Tenderloin
- Easy Pork Schnitzel
- Beef Tips with Rice and Gravy
- Chicken Cordon Blue
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Panko Crusted Pork Tenderloin
Pork tenderloin nestled in a seasoned, crispy, golden Panko breading.
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Yield: 12
Ingredients
- 1 whole pork tenderloin (about 1 pound)
- 2 tablespoons Dijon Mustard
- 1 cup Panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 teaspoons fresh thyme See Recipe Notes
- 2 teaspoons fresh sage
- 1 teaspoon garlic powder
- 2 tablespoons oil
- spray oil for baking sheet
Instructions
- Preheat oven to 400ºF and lightly spray baking sheet with oil; finely chop fresh herbs; set asidespray oil for baking sheet
- This step is optional, but recommended because it results in a nice golden brown crust without overcooking the meat.In a large non-stick skillet, add oil and Panko crumbs on medium heat; stir frequently until the crumbs are golden brown; transfer to mixing bowl2 tablespoons oil, 1 cup Panko breadcrumbs
- Add these ingredients to the bread crumbs, combine well and pour them out onto a sheet of wax paper (you might have to add a little more oil if you toasted the Panko crumbs)1 teaspoon salt, ½ teaspoon pepper, 3 teaspoons fresh thyme, 2 teaspoons fresh sage, 1 teaspoon garlic powder, 2 tablespoons oil
- Pat tenderloin dry with paper towel; lightly season with salt and pepper, then coat the tenderloin in the mustard, then roll it in the panko mixture, pressing the breadcrumbs into the pork.1 whole pork tenderloin, 2 tablespoons Dijon Mustard
- Place tenderloin on prepared baking sheet and bake uncovered until the internal temperature reaches a minimum of 145ºF (about 20-30 minutes, depending upon your oven)
- Remove from oven; place foil tent over baked tenderloin and allow to rest before slicing
Notes
Panko crumbs
I’ve made this recipe several different ways and the best way I’ve found to ensure a crispy golden crust without over cooking the pork is by lightly toasting the breadcrumbs first.
Dried Herbs are Stronger than Fresh
If you don’t have fresh herbs, substitute with dried herbs, but use less.
Thyme
If you don’t have fresh thyme, use 1 teaspoon of ground thyme
Sage
If you don’t have fresh sage, use 1/2 teaspoon of dried sage
Nutrition Estimate
Serving: 1cupCalories: 124kcalCarbohydrates: 18gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 1047mgPotassium: 136mgFiber: 3gSugar: 2gVitamin A: 51IUVitamin C: 1mgCalcium: 77mgIron: 2mg
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Followed this simple recipe.
It was amazing!
Actually did it for New Year’s Eve!
A handsome presentation!
Tasty Pork that wasn’t dry or overcooked!
Definitely make it again!
Oh thank you for trying it out!
Made this for myself, so guessed on the amounts needed, but this recipe is absolutely delicious! Thank you ever so much for sharing it!