Rosemary - Parmesan Crusted Pork Tenderloin
This pork tenderloin recipe is fantastic. I always add a side salad to go with it… so included the salad fixing too.
Pork tenderloin has a tendency to be dry and crumbly if it’s overcooked, but there are a couple of tricks to help avoid that fate.
First… turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom.
Second… take it out of the oven when it’s about 5° below the 160°F recommended internal temperature. It will continue to cook as it “rests”.
- Pork tenderloin
- ¼ oz. Fresh rosemary finely chopped
- 4 Potato fingerlings cut in half ( I’ve used the multi-colored ones )
- ¼ c. Parmesan cheese
- 1 tsp. Garlic powder
- 1 c. Panko breadcrumbs
- 8 Tbl. Sour cream
- 1 Lemon
- 1 bag Spring lettuce mix
- 1 Gala apple – thinly sliced
- ¼ c. Dried cranberries
- ¼ c. Walnuts
- Adjust oven racks to middle and upper position. Preheat oven to 450°F.
- Arrange the potatoes on a baking sheet and drizzle heavily with olive oil, half of the chopped rosemary and a pinch of salt and pepper. Set potatoes aside.
- In a shallow dish, mix parmesan, garlic powder, panko, remaining rosemary, salt and pepper, and a large drizzle of olive oil.
- Brush 2 Tbl of sour cream all over the tenderloin, covering well.
- Coat tenderloin with the panko mixture, pressing to adhere. Place tenderloin on another lightly oiled baking sheet.
- Place baking sheet of potatoes on the middle rack and bake until the potatoes are tender and crisp… about 30 minutes. Toss about halfway through.
- Place the baking sheet with the tenderloin on the upper rack. Bake until it’s about 5° below the 160°F recommended internal temperature. (see note above regarding cooking time). Let it rest for 5 minutes, then cut into slices.
- Zest 1 t. lemon, then cut into halves. Half and core apple, then slice into half-moons.
- In a small bowl, combine lemon zest, remaining sour cream, and up to 1 t. lemon juice. Season with salt and pepper. Serve as a sauce on the side for dipping tenderloin and potatoes.
While the tenderloin is cooking… mix lettuce, apple, cranberries, walnuts, 2 Tbl. Olive oil and a squeeze of lemon (to taste). Season with salt and pepper.
I hope you enjoy this recipe as much as we do… I’ve made it several times and it’s definitely a favorite… and healthy.
Let me know how your family likes it…