Best Pepper Crusted Pork Tenderloin Recipes

PEPPER-CRUSTED PORK TENDERLOIN

Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BLACK PEPPER-CRUSTED PORK TENDERLOIN

Black Pepper-Crusted Pork Tenderloin image

Make and share this Black Pepper-Crusted Pork Tenderloin recipe from Food.com.

Provided by Scarlett516

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (3/4 lb) pork tenderloin (3/4 pound each)
3 tablespoons Dijon mustard
1 tablespoon 1% fat buttermilk
2 teaspoons minced fresh thyme
1 -2 tablespoon fresh coarse ground black pepper
1/4 teaspoon salt
2/3 cup soft breadcrumbs

Steps:

Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat.
Place on a rack in a shallow roasting pan. Cover and bake at 425°F for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°F let stand for 10 minutes. Remove string before slicing.

Nutrition Facts : Calories 176.4, Fat 6.6, SaturatedFat 2.2, Cholesterol 74.9, Sodium 273.6, Carbohydrate 4, Fiber 0.7, Sugar 0.6, Protein 24.2

ROSEMARY AND PEPPER-CRUSTED PORK TENDERLOIN

Rosemary and Pepper-Crusted Pork Tenderloin image

From Cooking Light. Per 3 oz. serving: 158 calories, 5.4 g fat, 24.7 g protein, 1.3 g carb, 0.6 g fiber, 75 mg cholesterol.

Provided by ratherbeswimmin

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons cracked black pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fennel seed, crushed
1/2 teaspoon celery seed, crushed
1/2 teaspoon dry mustard
1 (1 lb) pork tenderloin, trimmed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 425°.
Combine the first 6 ingredients; rub mixture over pork.
Place pork in a shallow roasting pan that has been coated with nonstick cooking spray.
Bake for 30 minutes or until a thermometer registers 160°.
Let stand 5 minutes; cut into thin slices.
Sprinkle with parsley.

Nutrition Facts : Calories 162.3, Fat 6.4, SaturatedFat 2.2, Cholesterol 74.8, Sodium 275.9, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 23.7