Ingredients

The following ingredients have 8 Servings
  • 32 ounces pork tenderloin
  • 1/4 cup lemon juice
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 cup Panko breadcrumbs (whole wheat or gluten-free substitute)
  • 1/2 cup Parmesan cheese (grated)
  • 1 Tablespoon olive oil
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh basil leaves (stacked, rolled and cut into thin strips)

Instruction

  • Preheat oven to 350 degrees F.
  • Separate the pork tenderloin into two pieces and place in a baking dish.
  • Mix lemon juice, Dijon mustard and pepper together in a small bowl and set aside.
  • Combine breadcrumbs, Parmesan cheese,  olive oil, parsley, basil and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture (see picture in post) together in a separate bowl.
  • Spoon remaining mustard mixture over the pork tenderloin pieces and spread over the exposed area (the bottom is not coated with the mustard sauce or breading.)
  • Using fingertips, press the breading over each half of the pork tenderloin until completely covered. (The bottom is not breaded.)
  • Roast uncovered for about 35 minutes or until the internal temperature reaches 145 degrees F in the thickest part of the meat.
  • Allow pork to rest for about 3-5 minutes after cooking and then slice.