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
Scale
- 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!
