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)