Panko Crusted Pork Tenderloin with Rosemary

This panko crusted pork tenderloin with rosemary is an easy entrée made by brushing pork tenderloin with Dijon mustard, then coating in a mixture of panko, garlic, and rosemary. Simple enough for a weeknight yet elegant enough for entertaining.

A panko crusted pork tenderloin with rosemary being sliced on a wooden cutting board.

This panko crusted pork tenderloin with rosemary borrows an approach commonly taken with lamb and steals its glam. It’s the sort of simple dish that looks (and tastes!) like you spent all day preparing it but, in reality, requires only a handful of pantry ingredients and is completely doable on a weeknight. (Especially if you keep a tenderloin in the freezer.) Don’t worry. This can be our little secret.–Angie Zoobkoff

Panko Crusted Pork Tenderloin with Rosemary

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 4
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Ingredients


Directions

Preheat the oven to 400°F (200°C) and adjust the oven rack to the middle position. Line the bottom of a roasting pan, baking dish, or ovenproof skillet with foil.

In a shallow bowl or a rimmed baking dish, stir together the panko or bread crumbs, rosemary, and garlic. Season generously with salt and pepper and stir in the oil.

Coat the tenderloin with the mustard and then place the tenderloin in the panko or bread crumb mixture, turning to coat it all over and gently pressing the mixture so it adheres.

Transfer the pork to the foil-lined pan, dish, or skillet and tuck the narrow end under the tenderloin so it doesn’t overcook. Roast the pork until almost no trace of pink remains and the meat registers at least 145°F [63°C] when a thermometer is inserted horizontally into the thickest part of the tenderloin, 20 to 35 minutes, depending on the exact size of your tenderloin.

Transfer the pork to a cutting board and let it rest for 5 to 10 minutes.

Cut into slices about 1/3 inch (8 mm) thick and serve immediately. (Although leftovers straight from the fridge aren’t terrible!)

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    SHOP THE LOOK

    Recipe Testers' Reviews

    Delicious. Pork, mustard, garlic, and rosemary make for a delightful combination of flavors. While it’s an expensive cut of meat, pork tenderloin this good is a worthwhile treat. It’s also a lean cut and cooks fairly quickly, so dinner can be on the table in under an hour from start time.

    The mustard coating and breading are wonderful pork-friendly flavors and help keep the meat tender and moist.

    I used whole wheat homemade bread crumbs and fresh rosemary. I wasn’t sure which side was the top vs. bottom of the pork after coating, since I hadn’t noted where the fat was and the surface was then covered. I decided based on which side seemed naturally like the one to have the tail tucked under it.

    When I first checked on the temperature after 15 minutes, the bread crumbs on the top were burning, so I turned the meat over with tongs, which caused some crumbs to come off. Otherwise, the crumbs adhered well. The crumbs also began to burn on the second side after the meat had been turned. The burning was not serious enough to be a problem but probably would have been if the pork had stayed in the same position for the entire cooking time.

    I used an overproof skillet with foil, and it was, indeed, very easy clean-up.

    Despite the extra time in the oven, it was not overcooked and still had the slightest hint of pink in some of the pieces after the resting time and slicing.

    This was served with three-cheese mac and cheese studded with ham.

    This roasted pork tenderloin is a great option for a quick weeknight meal that tastes like it takes a lot longer to prepare than 30 minutes. The Dijon mustard and the rosemary give the pork a lot of flavor with little effort.

    I chose to use panko and loved the final crunchiness. It’s a little messy to coat the pork with the mustard, so keep some paper towels close at hand. I used dried rosemary and it was good, but I think that I'll try fresh next time. The best thing about this recipe is that I tend to have these ingredients around on a regular basis, so it’s easy to incorporate into my regular repertoire.

    I served this with roasted potatoes and sauteed random farmers market squash. Afterwards, I thought how delicious it would be with the Glazed Turnips and Apples recipe that’s on the site!

    HUNGRY FOR MORE?

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    Comments

    1. I REALLY REALLY love this recipe, but is there any way I could get the panko to not burn? Would putting foil around it initially then taking it off mid-way through be a good idea?

    2. I’m so forlorn! I was so excited about this recipe and the LC Tester’s reviews, but it fell totally flat for me. It turned out quite flavorless, and the panko/garlic/rosemary mixture ended up mushy and sad. What could have gone wrong? I will say there might have been an issue with the oven. It took more like 45 minutes to reach 145, so perhaps it just wasn’t hot enough?

      1. I’m so sorry that this didn’t live up to your expectations, Nikki. It is possible that your oven wasn’t hot enough. Do you have an oven thermometer? If not, you can check by placing a spoonful of sugar in a baking dish or on a foil-lined baking sheet and place in a preheated 375°F oven. If your sugar melts, your oven is likely ok. If it doesn’t melt, your oven is likely running cold.

        As for this particular recipe, I’m puzzled as I’ve always had great success with it. The one thing I do a little differently is to place the coated tenderloin on a rack set in the roasting pan, which allows some air to circulate under the pork as it cooks and stops the coating from getting mushy on the bottom.

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