This Rosemary Parmesan Panko Crusted Pork Tenderloin is so tender, juicy and flavorful! Make this tonight and you can have a delicious dinner on the table in 30 minutes!
We’re experiencing a crazy cold front right now in South Florida. Yep, it was 30 degrees the other night… Brrr!
In fact it’s so cold that apparently there’s a warning to watch for falling Iguana’s from trees. I guess if the temps drop below 40 they get temporarily paralyzed from the cold and fall off of the trees. Then as soon as it warms up they will snap out of it and go about their day.
But you didn’t come here to hear strange news stories right?! So let’s get into this recipe! 🙂
This was actually my first time breading a Pork Tenderloin, and I must say… Wowza! The flavors of the Rosemary mixed in with Parmesan and Panko around the tenderloin is absolutely delicious!
It has a nice crunchy outside but stays tender and juicy on the inside. I will definitely be putting this on a regular dinner rotation at home!
If you like this recipe check out some of my other Pork Tenderloin recipes below:
Steakhouse Pork Tenderloin Bowls with Cilantro Garlic Sauce
Chipotle and Maple Glazed Pork Tenderloin
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
Rosemary Parmesan Panko Crusted Pork Tenderloin
This Rosemary Parmesan Panko Crusted Pork Tenderloin is so tender, juicy and flavorful! Make this tonight and you can have a delicious dinner on the table in 30 minutes!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 2 1/2 lb Pork Tenderloin (this will come in a package with 2 tenderloins)
- 1 cup gluten free Panko
- 1/3 cup grated Parmesan
- 2 Tbs dried Rosemary
- Sea Salt
- Pepper
- 2 Eggs
- 4 Tbs EVOO divided
Instructions
- Preheat oven to 400 degrees
- Sprinkle Salt and Pepper over all sides of Pork Tenderloin
- Mix Panko, Parmesan and Rosemary on a large flat plate
- Whisk Eggs together in a large shallow dish
- Heat 2 Tbs EVOO in a large frying pan over med/high heat
- Take one Pork Tenderloin and roll all sides in the Eggs
- Place Pork Tenderloin in Panko mixture and coat all sides well
- Place Pork Tenderloin in frying pan and cook each side of the Pork 1-2 minutes until a golden brown crust forms on each side
- Place Pork Tenderloin on a rack in a large roasting pan
- Add 2 Tbs of EVOO to the frying pan and repeat the process with the second Tenderloin
- Bake 20-30 minutes or until the internal temperature of the pork reaches 145 degrees
- Remove from oven and tent Pork with tinfoil and let rest 5-10 minutes before cutting
- Enjoy!
Keywords: pork tenderloin, panko crusted pork tenderloin, gluten free
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