Best Pork Tenderloin With Golden Crispy Crust Recipes

HONEY DIJON ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F. Grease a baking dish or roasting pan.
• In a small bowl, stir together mustard, honey, and thyme or rosemary.
• Place sliced onion in a single layer in the bottom of the prepared dish.
• Pat the pork dry. Season with salt and pepper on all sides, and then place on top of the sliced onions in the dish.
• Brush about half of the mustard mixture over the pork.
• Cover with foil and bake for 25 minutes.
• Turn the oven setting to "BROIL" on high.
• Remove the cover, brush the pork with additional mustard sauce, and place about 4-6 inches under the broiler for about 5 minutes, or until a crispy crust forms on top and the pork reaches an internal temperature of 140-150°F.
• Remove the dish from the oven and allow the pork to rest for about 10 minutes before slicing and serving. Garnish with additional fresh herbs, if desired.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
• Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
• Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
• Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• Allow to rest for at least 5 minutes before slicing.

CRISPY PORK TENDERLOIN SANDWICH

Steps:

• Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
• In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper.
• Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
• Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside.
• Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt.
• Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

CRISPY PORK TENDERLOIN SANDWICHES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

PORK TENDERLOIN WITH GOLDEN CRISPY CRUST

Steps:

• Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
• Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
• On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
• Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
• Let stand for 5 minutes before slicing.

PORK TENDERLOIN WITH HERBED BREADCRUMB CRUST

Steps:

• Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
• Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
• Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork.
• Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST

Steps:

• Preheat oven to 450.
• Rinse tenderloin and pat dry.
• Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
• Use about half the garlic.
• In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
• salt to form a paste.
• Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
• Sprinkle the pork tenderloin with salt and fresh ground black pepper.
• Rub dijon mustard all over surface of the meat.
• Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
• Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
• Add oil, allow oil to get quite hot, just before the smoking point.
• Add the tenderloin to the pan.
• DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
• Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
• Some of the coating will adhere to the pan, that's OK.
• Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
• Allow meat to rest, covered, for about ten minutes before slicing and serving.
• You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

PORK TENDERLOIN SANDWICH

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.