Panko Crusted Pork Tenderloin
Pork is always a nice change-up from the normal weeknight routine. This crunchy crust is full of flavor and takes this lean meat to the next level.
INGREDIENTS
- 1/2 cup flour
- Salt and pepper to taste
- 2 tbsp dijon mustard
- 1 tbsp whole grain dijon mustard
- 2 tbsp honey
- 1 tbsp water
- 1 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1 tbsp fresh thyme (or 3/4 tsp dried thyme)
- 1 pork tenderloin
- Olive oil
HOW TO MAKE IT
- Preheat the oven to 400°F
- Combine the flour salt and pepper on a plate
- Combine the mustards, honey and water in a bowl large enough to fit the pork
- Combine the breadcrumbs and herbs on a plate
- Dredge the pork in the flour and shake off any excess
- Dip the pork into the honey mustard mixture
- Roll the pork in the herbed breadcrumbs until it’s evenly coated (press it on there to make sure it’s thoroughly coated)
- Heat 2 tbsp of olive oil in a large saute pan until it’s hot but not smoking
- Add the pork to the pan and sear on all sides – about 5 minutes total
- Move the pan with pork to the oven (or transfer onto a baking tray brushed with olive oil)
- Bake for about 15-20 minutes (or until a meat thermometer reads 155°F – the center of the meat should be slightly pink)