Mustard-Panko Crusted Pork Tenderloin
Baked pork tenderloin coated with a crispy mustard-herb infused bread coating
Servings: 6 ½ inch slices per tenderloin
Calories: 100kcal
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 100kcal