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Herb-Crusted Pork Tenderloin

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By Betty Crocker Kitchens
Updated Jan 5, 2010
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This is ideal for a dinner party, as tenderloins are quick to roast and easy to serve.

Herb-Crusted Pork Tenderloin

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 pork tenderloins (about 3/4 lb each)
  • 1 cup soft bread crumbs (about 1 1/2 slices bread)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon coarsely ground pepper
  • 2 cloves garlic, finely chopped

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
  • Step 
    2
    In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
  • Step 
    3
    Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Nutrition

230 Calories
8g Total Fat
28g Protein
13g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
400mg
17%
Potassium
450mg
13%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
1g
Protein
28g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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