For an extra layer of flavor, try adding a tablespoon of grated Parmesan cheese or a teaspoon of dried herbs like rosemary or thyme to the bread crumb mixture. Don't overcrowd the baking sheet; ensure there is enough space for proper air circulation to allow the pork to brown evenly. If the bread crumbs start to brown too quickly during baking, loosely tent the tenderloin with foil.
Easy and Elegant Pork Tenderloin
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS2.4K
Elevate your dinner with this deceptively simple yet stunning pork tenderloin. A golden, herbed crust seals in the natural juices, guaranteeing a tender and flavorful centerpiece that's surprisingly forgiving, even with a little extra time in the oven.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol65 mg
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Fiber1 g
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Protein29 g
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Saturated Fat4 g
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Sodium625 mg
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Sugar1 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View In a medium bowl, combine the Italian seasoned bread crumbs and olive oil. Mix well until the mixture is uniformly moist and easily sticks together when pressed. (3 minutes)
03 Step
Recipe View Place the pork tenderloin on a shallow baking sheet. Pat the surface of the pork dry with paper towels to help the breadcrumbs adhere. (2 minutes)
04 Step
Recipe View Press the bread crumb mixture firmly and evenly onto all sides of the pork tenderloin, creating a crust approximately 1/4 inch thick. Ensure all surfaces are well-coated, leaving no pink meat exposed. (10 minutes)
05 Step
Recipe View Bake in the preheated oven for 35-40 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers 145 degrees F (63 degrees C). (35-40 minutes)
06 Step
Recipe View Remove from oven and let the pork tenderloin rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (10 minutes)
07 Step
Recipe View Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
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Alicia Senger
Mar 3, 2025The breadcrumb crust is genius. My family loved it!
Kayleigh Stamm
Sep 27, 2023I was worried about overcooking the pork, but it came out perfectly juicy. The resting time is key!
Nathanael Donnelly
May 26, 2023This recipe is a lifesaver! So easy to make and always a crowd-pleaser.