Mustard - Herb Crusted Pork Tenderloin

I found this recipe on myrecipes that looked really simple yet elegant. I really loved the mustard and fennel together and the herb/panko coating was fantastic. The pork turned out very moist, tender, and so flavorful. This dish was a big hit with my husband and I and our children loved it too. I will be making this recipe again and again.

Mustard - Herb Crusted Pork Tenderloin:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by myrecipes

• 1/4 cup Italian seasoned panko crumbs
• 2 tbsp fresh parsley
• 1 ½ tbsp Parmesan cheese, grated
• 1 tsp fresh thyme, leaves only
• 1 1lb pork tenderloin, trimmed
• Sea salt and freshly cracked, pepper, to taste
• 2 tbsp Dijon mustard
• 1/2 tsp fennel seeds, crushed
• 1 clove of garlic, minced
• Cooking spray

Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 165 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net