From the roundup: 24 High Protein Dinner Recipes Easy Enough for Busy Weeknights
By 5:45, pork tenderloin with Dijon herb crust is resting on the cutting board and the oven has been off for five minutes. The active work is under ten minutes: pat the meat dry, spread on the mustard mixture, press the herb breadcrumbs firmly so they actually stick, and get it into a 425-degree oven. Pull it the moment the center hits 145 degrees because this cut is lean and will go dry fast, and I learned that the hard way the first time I let it ride until 155. Slice it into medallions and it feeds all seven of us with enough left over to chop into a fried rice the next day.
Why you will love this
- Total time is 35 minutes, with only 10 minutes of actual hands-on prep before it goes in the oven.
- Pork tenderloin is one of the leanest cuts at the grocery store and it is usually inexpensive compared to beef or chicken breasts.
- The Dijon and breadcrumb crust forms a firm, golden coating that holds its shape when you slice it, so it looks put-together on the plate.
- One tenderloin slices into enough medallions to feed four adults without stretching it.
- Leftovers reheat well in a skillet and work in a wrap or on top of a salad the next day.
Tips for success
- Remove the silverskin before you coat the meat. That pearlescent membrane does not soften in the oven and will cause the tenderloin to curl and cook unevenly. Slide a paring knife under it and pull it off in one or two strips.
- Pat the tenderloin completely dry before seasoning. Moisture on the surface keeps the mustard from adhering and the crust from browning properly.
- Start checking the temperature at 20 minutes, not 25. Tenderloins vary in thickness and this cut can go from 145 degrees to overdone in just a few extra minutes. Pull it at 145 degrees and rest it for a full 5 minutes before slicing.
- Press the breadcrumbs firmly onto the mustard coating so they make full contact with the meat. If you just roll it lightly, patches will fall off in the oven and you lose the crust.
Common questions
- Can I use pork loin instead of tenderloin? Pork loin is a thicker, wider cut and will need significantly more time in the oven. The recipe as written is sized and timed for a tenderloin only.
- My crust slid off when I sliced it. This usually means the tenderloin was not fully dried before coating, or the mustard layer was too thin to act as glue. Press the crumbs on firmly next time.
- Is it okay if the center is slightly pink? Yes. At 145 degrees F, a little pink in the center is safe and is actually where the meat is juiciest. The USDA updated its guidelines on pork years ago.
- Can I cook two tenderloins at once? Yes, place them side by side without touching on the same baking sheet. Check the temperature of both and add a few extra minutes if needed.
Substitutions
Whole grain or spicy brown mustard works in place of Dijon if that is what you have on hand. The flavor will be slightly sharper but the crust will still hold. Fresh rosemary and thyme are interchangeable in this recipe, so use whatever you have, or a combination of both. Panko breadcrumbs give a crunchier, more open texture than regular breadcrumbs, either works fine.
For a gluten-free version, skip the breadcrumbs entirely and just use the mustard and herb coating. The outside will not be as crisp but the flavor is still good. Garlic powder, about 1/4 teaspoon, can substitute for the minced cloves if you are out of fresh.
Make-ahead and storage
You can coat the tenderloin with the mustard and breadcrumb crust up to 8 hours ahead. Cover it tightly with plastic wrap and refrigerate. Pull it out about 20 minutes before roasting so it is not ice cold going into the oven, which helps it cook more evenly.
Leftover sliced pork keeps in an airtight container in the refrigerator for up to 3 days. To reheat, put the slices in a covered skillet with a splash of water or chicken broth over low heat for a few minutes. The microwave works in a pinch but tends to dry out the meat. I do not recommend freezing this one after it is cooked because the breadcrumb crust goes soft and the texture of the meat suffers.
Pork Tenderloin with Dijon Herb Crust
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F and line a rimmed baking sheet with foil. Lightly grease the foil with cooking spray or a thin smear of oil.
- Remove the silverskin from the tenderloin if the butcher has not already done it. Look for the thin, pearlescent membrane running along one side. Slide the tip of a paring knife under it, angle the blade slightly upward, and pull the membrane back while you run the knife along underneath it. It comes off in one or two strips. This step matters because silverskin does not soften in the oven and can cause the meat to curl and cook unevenly.
- Pat the tenderloin dry with paper towels and season all over with salt and pepper. In a small bowl, stir together the Dijon mustard, garlic, rosemary, and thyme. Brush or spread this mixture over the entire surface of the tenderloin, getting it on all sides.
- Spread the breadcrumbs in a shallow dish and roll the mustard-coated tenderloin in them, pressing gently so the crumbs stick and form an even layer. Place the coated tenderloin on the prepared baking sheet and drizzle the top with 1 tablespoon of olive oil.
- Roast for 20 to 25 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part of the meat reads 145 degrees F. Start checking at the 20-minute mark because tenderloins vary in thickness and this cut cooks faster than most people expect.
- Transfer the tenderloin to a cutting board and let it rest for 5 full minutes before slicing. Resting allows the juices to settle back into the meat. Slice into medallions about 3/4 inch thick and serve immediately with roasted potatoes or sauteed green beans.
Notes
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