Pork tenderloin is my favorite cut of pork, it cooks quickly and is tender and delicious. I added an herbed panko crust for both texture and flavor. You only need to cook for 25-35 minutes in the oven so it’s a quick meal that’s so easy to make. Here’s how to make it:

Herb panko crusted pork tenderloin

serves 4-6 depending on serving size

A 2 lb pork tenderloin

2-3 tbs dijon mustard

1 1/2-2 c panko breadcrumbs

2 tbs parmesan cheese grated

1 stalk rosemary leaves removed and chopped

2 thyme stalks leaves removed

2 cloves garlic finely minced

2-3 tbs olive oil

salt and peppery to taste

Take the tenderloin out of the refrigerator about 30 minutes before cooking. Pre heat oven to 400 degrees, if you have convection use the roast feature.

Pat tenderloin dry with paper towel season with salt and pepper. Mix panko, cheese. herbs, garlic and olive oil. Spread the mustard on all sides of the pork. Coat generously in the panko mixture. Lay on a sheet pan on aluminum foil lightly coated with olive oil or on a parchment sheet. drizzle with a little olive oil. Note: you can roast on a rack if you want the bottom crust to be crisp or coat only the top and sides of the pork tenderloin.

Bake for approximately 25-35 minutes or until it reaches an internal temperature of 165 degrees and the panko crust is lightly browned.

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