Panko Crusted Pork Tenderloin

Panko Crusted Pork Tenderloin on white serving platter with a side of Dijon mustard.

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5 from 4 votes

Pork tenderloin nestled in a seasoned, crispy, golden Panko breading.

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: American, International

Servings:

Calories: 124kcal

Author: Anecia Hero

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 aside
spray 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 bowl
2 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