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)
   

2 Responses to “Panko Crusted Pork Tenderloin”

  1. #
    Miles Uhde — October 18, 2011 at 11:44 pm

    Finally, someone that realizes pork is tastier and juicier at high heat-short time. Nothing worse than a dried out pork loin cooked at 350 for god knows how long. Personally, I sear on super high heat each side to a nice crust (thoroughly salted and peppered of course) and throw in for no more than 15 mins at 425 (temp determined with actual thermometer), but I like mine on the pink side*. Haven’t gotten anything but rave reviews, never done it with the panko though – definitely going to give it a try.

    *Not recommended by the FDA, but I’m still alive and I’ve eaten raw pork.

    • #
      tcavanagh — October 19, 2011 at 11:13 am

      Yeah, I had to cook this longer than I thought considering I seared it beforehand, but it was still very juicy! I’ve tried this recipe with porkchops and didn’t like it – they’re just way too tough. Let me know how the panko goes!

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