Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 347.3
  • Total Fat: 22.2 g
  • Cholesterol: 83.6 mg
  • Sodium: 305.0 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 31.0 g

View full nutritional breakdown of Herb Crusted Pork Tenderloin calories by ingredient
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Low Sodium, Low Saturated Fat Low Sodium, Low Saturated Fat
Number of Servings: 5


    1 lb. Pork Tenderloin or 2 lb. Pork Loin Roast (use Publix, Trader Joes or Whole Foods)
    cup Panko Breadcrumbs
    1 Shallot, medium minced (optional)
    cup Parmesan cheese* ( cup shredded & cup grated)
    5 Tbls Olive Oil (1 Tbls & 4 Tbls)
    2 pinches of salt, (divided)
    tsp pepper, fresh ground, (divided)
    ⅓ cup packed Parsley or Basil leaves, fresh
    2 Tbls minced Thyme leaves, fresh
    1 tsp minced Rosemary leaves, fresh
    2 garlic cloves, minced OR 1 Tbls minced garlic (jar)


Can also use for Pork Loin


1. Preheat your oven to 325 degrees.
2. Line a rimmed baking sheet with aluminum foil and place a wire rack in the middle, set aside.
3. In a large bowl, combine:
cup Panko breadcrumbs
Minced shallot
cup shredded Parmesan cheese
1 Tbls of olive oil
pinch of salt
tsp of pepper
4. Using a fork, toss the mixture until the breadcrumbs are evenly coated with oil.
5. In the bowl of a food processor, combine:
⅓ cup Parsley (or basil)
1 tsp Rosemary
cup grated Parmesan cheese
pinch of salt
tsp of pepper
3 - 4 Tbls olive oil
6. Process until smooth; about 10 - 12 one-second pulses.
7. Rub the outside of the roast with herb paste and then coat with the breadcrumb mixture.
8. Place the roast on the prepared wire rack and baking sheet.
9. Bake in the preheated oven for 45 minutes or until the thickest part of the roast registers 145 degrees on an instant read thermometer.
10. Allow the roast to rest for 10 minutes before cutting and serving.

Serving Size: Servings: about 5 - 3 ounce portions

Number of Servings: 5

Recipe submitted by SparkPeople user LAMILLER99.

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