panko rosemary crust

This panko crusted pork tenderloin with rosemary is an easy entrée made by brushing pork tenderloin with Dijon mustard, then coating in a mixture of panko, garlic, and rosemary. Simple enough for a weeknight yet elegant enough for entertaining.

Panko Crusted Pork Tenderloin with Rosemary

panko or dried bread crumbs

rosemary leaves

garlic (minced)

Sea salt and black pepper

olive oil

Dijon mustard

pork

Preheat the oven to 400°F (200°C) and adjust the oven rack to the middle position. Line the bottom of a roasting pan, baking dish, or ovenproof skillet with foil.

In a shallow bowl or a rimmed baking dish, stir together the panko or bread crumbs, rosemary, and garlic. Season generously with salt and pepper and stir in the oil.

Coat the tenderloin with the mustard and then place the tenderloin in the panko or bread crumb mixture, turning to coat it all over and gently pressing the mixture so it adheres.

Transfer the pork to the foil-lined pan, dish, or skillet and tuck the narrow end under the tenderloin so it doesn’t overcook. Roast the pork until almost no trace of pink remains and the meat registers at least 145°F [63°C] when a thermometer is inserted horizontally into the thickest part of the tenderloin, 20 to 35 minutes, depending on the exact size of your tenderloin.

Transfer the pork to a cutting board and let it rest for 5 to 10 minutes.

Cut into slices about 1/3 inch (8 mm) thick and serve immediately. (Although leftovers straight from the fridge aren't terrible!)

This pork tenderloin is outstanding!!! It has exceptional flavor and is surprisingly easy to prepare, while its elegant presentation looks like it required a long time to prepare!!! I have already made this twice in less than two weeks time, once for a brunch and the other for Sunday dinner.

Thank you David!!!

This was delicious.  Like a fancy Shake 'n Bake.  I bought a garlic/herb marinated tenderloin, so I went easy on the rosemary and salt n pepper for the crust.  Cooked to 150 on a grated cookie sheet.  Not soggy, no burning.  Found a wine/cream/mushroom recipe per the other poster's suggestion.  Served with mashed potatoes.  Threw in some broccoli with harissa and olive oil because my wife requires a vegetable.  All very good.  Thanks for the recipe!

This was by far the best pork tenderloin I’ve ever prepared!  I’m so glad that I tried it….
Perfect in every way!

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