Rosemary Parmesan Panko Crusted Pork Tenderloin

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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!


  • 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


  1. Preheat oven to 400 degrees
  2. Sprinkle Salt and Pepper over all sides of Pork Tenderloin
  3. Mix Panko, Parmesan and Rosemary on a large flat plate
  4. Whisk Eggs together in a large shallow dish
  5. Heat 2 Tbs EVOO in a large frying pan over med/high heat
  6. Take one Pork Tenderloin and roll all sides in the Eggs
  7. Place Pork Tenderloin in Panko mixture and coat all sides well
  8. 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
  9. Place Pork Tenderloin on a rack in a large roasting pan
  10. Add 2 Tbs of EVOO to the frying pan and repeat the process with the second Tenderloin
  11. Bake 20-30 minutes or until the internal temperature of the pork reaches 145 degrees
  12. Remove from oven and tent Pork with tinfoil and let rest 5-10 minutes before cutting
  13. Enjoy!

Keywords: pork tenderloin, panko crusted pork tenderloin, gluten free

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