Easy and Elegant Pork Tenderloin

Easy and Elegant Pork Tenderloin

Susan Burget 0

"This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product."

Ingredients 55 m {{adjustedServings}} servings 437 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
  3. Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
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Reviews 494

  1. 658 Ratings


I am going to go ahead and give this five stars because it is a good starting point. I knew there needed to be more seasonings added and the reviews verified that. I rubbed olive oil over the tenderloins, followed by some dijon mustard. Sprinkled on garlic powder, salt and pepper and then rolled in Japanese panko bread crumbs with crushed rosemary. Seared on top of the stove with some butter for a few minutes and then put in the oven to finish cooking. Everyone loved this. It looked beautiful, was incredibly moist and simple to prepare. Cannot wait to make it again. Served with sauteed green beans and seasoned potato wedges.

Christy Vella Noland

I had no time to marinate and I NEVER make good pork, so I tried this tonight. It was WONDERFUL...so good that this is the first review I'm writing! All three of my kids asked for more, and they won't eat anything! Here's what I did: trim fat, coat with olive oil, sprinkle with salt, garlic powder, onion flakes and cracked pepper. Then I refridgerated it in a bag for an hour, but I think it would have been fine without. Then I poured some Progresso Italian Bread Crumbs into the bag and shook it until coated. Baked at 425 for 45 mintues. It was mouthwatering. Served with mashed potatoes and peas and it was a huge hit with almost no work. Try it!


My teenagers inhaled this one!! I coated the tenderloin with oil and made homemade bread crumbs as my girls can't eat most storebought crumbs as they have milk intolerances. I mixed in oregano, basil, rosemary, onion and garlic powder. This was the most moist pork I've ever had. Do place it on a sheet of tinfoil to keep from having to scrub the pan and tent it with tinfoil, because it burns within a few minutes if left uncovered. Uncover during the last few minutes to brown crust. It certainly helps to have it stand at the end. Overall, it was just terrific