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Dijon Breaded Roast Pork Tenderloin with Thyme

Dijon Breaded Roast Pork Tenderloin with Thyme

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Pam Anderson

Pam Anderson

A moist, tender, and flavorful entree that can be prepared ahead.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Adjust oven rack to lowest position and heat oven to 450 degrees F (230 degrees C). Line a lipped cookie sheet with foil; spray with vegetable cooking spray. Split each pork tenderloin lengthwise almost but not all the way through with a sharp knife. Open up each pork tenderloin and pound lightly with fist to flatten. Combine eggs, mustard, thyme, salt and pepper in a shallow pan. Mix breadcrumbs and olive oil in a separate shallow baking pan. Working one at a time, coat tenderloin completely in egg mixture then dredge in breadcrumbs, pressing to adhere. Set on prepared baking sheet. This dish can be prepared and refrigerated for 60 minutes prior to cooking.
  2. Bake until golden brown and cooked through (150 to 160 degrees F on a meat thermometer ), about 20 minutes. Let rest 5 minutes. While tenderloin is resting heat a skillet, add the apple cider and reduce by half. Slice tenderloin, spoon the sauce over and serve.
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Reviews

bonvivant
2

bonvivant

1/10/2006

This is over-rated. Far too dry - and bland. The given oven temperature is too hot. Drop it 50 degrees at least. The cider reduction is not sufficient enough to add some moisture to the dish. Anyway, it needs a stock-based gravy. Maybe something with mushrooms. There are better ways to cook tenderloin which is expensive and in my house anyway, a treat. Use cheaper pork chops for this recipe instead. I would'nt make this recipe again.

OHSUSAN429
2

OHSUSAN429

12/28/2005

This was VERY good! I did not slice and flatten the tenderloin, I used as is and cooked a bit longer. I also substituted seasoned breadcrumbs for plain because that was all I had. The only other thing I did differently, was to add about 1 tbsp of balsamic vinegar to the apple cider reduction. When it was fully reduced I sprinkled in a little bit of flour to thicken it. What a simple, but elegant and tasty meal!

ALNSARAH
1

ALNSARAH

5/4/2006

One of my favorite recipies on this site...my family loved it too. I want to try and use with chicken next time...Great recipie, and very tender.

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