Best 8 Herb Crusted Pork Tenderloin Recipes

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.

HERB-CRUSTED PORK TENDERLOIN

Steps:

• Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
• In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
• Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

PORK TENDERLOIN (HERB CRUSTED)

Steps:

• Preheat oven to 400 degrees F.
• Place pork tenderloin, fat side up, on a rack in a roasting pan.
• Pour olive oil, chicken stock and wine over the pork tenderloin.
• Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up.
• Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin.
• Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
• Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
• You can whisk a little flour into the pan juices to make a gravy.

SLOW COOKER HERB CRUSTED PORK TENDERLOIN

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place into a slow cooker.
• Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
• Removed from slow cooker and let rest 10 minutes before slicing.
• Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
• Slice tenderloin and drizzle with thicken juices.

MUSTARD HERB-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 450°. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.

HERB CRUSTED PORK TENDERLOIN WITH HORSERADISH NEW POTATOES

Steps:

• Peel a 1 inch strip around center of each potato. Place potatoes in a large bowl. Add butter and next 3 ingredients, tossing gently. Place potatoes on a lightly greased rack in a broiler pan. Bake at 425 degrees for 20 minutes; remove from oven. Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes. Bake at 425 degrees for 25 more minutes until potaotes are tender, and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees. Sprinkly potatoes with parsley and slice tenderloins. Garnish, if desired.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Start by marnating pork in soy and worcestershire. I will usually chop up a garlic clove or two to go in there as well. Then cut up you herbs. After getting those chopped finely, slice the garlic. After slicing in wafer-shaped thin pieces, proceed to chop those as well. Put herbs, garlic, spices, and olive oil in a bowl and mix. I have never measured exactly how much oil, so add until you see everything coated, but not drenched. Put in fridge and chill. Not you guys, the herbs: ) After marinating 4-5 hours, remove pork from sauce and discard. Drench the tenderloin in flour until evenly coated, and pack the herb mixture around tenderloin until evenly coated and chill. I grill this, so I have no baking prep. I start a medium size fire, charcoal of course, and grill it, making sure to turn every 5-6 minutes to keep from blackening. Total time 20-26 minutes. Often serve with fresh steamed broccoli and a rice side. Enjoy!

HERB-CRUSTED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 375F 2. Cover a small baking sheet with aluminum foil. Place pork on pan. Drizzle oil over pork; sprinkle with sage thyme, garlic, salt to taste, and pepper. Rub to coat evenly with seasonlings. 3. roast until intant-read thermometer inserted in center registers 155F and juices run clear, about 30-35 minutes. Let stand for 10 minutes before slicing.