Prepare to transform your dinner table with a French-inspired culinary masterpiece that will make your taste buds dance with delight! Our Dijon Onion Crusted Pork Tenderloin is not just another recipe—it's a gourmet experience that combines the tangy kick of Dijon mustard with a crispy, golden onion breadcrumb coating that will have everyone begging for seconds. In just one hour, you'll create a restaurant-quality dish that looks impressive but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/4 cup Dijon mustard
- 1 onion, finely chopped
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps the mustard and breadcrumb coating adhere better.
- Season the pork tenderloin generously with salt and pepper on all sides.
- Spread the Dijon mustard evenly over the entire surface of the pork tenderloin, creating a thick and even coating.
- In a separate bowl, mix the finely chopped onion with breadcrumbs and olive oil until the mixture is well combined and slightly moistened.
- Roll the mustard-coated pork tenderloin in the onion-breadcrumb mixture, pressing gently to ensure the coating adheres completely and covers the entire surface.
- Place the crusted pork tenderloin on the prepared baking sheet, ensuring it is not touching the sides of the pan.
- Roast in the preheated oven for 35-45 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
- Remove from the oven and let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures a moist, tender result.
- Slice the pork tenderloin into medallions and serve hot, garnishing with fresh herbs if desired.
Tips
- • Always pat your pork tenderloin dry before coating to ensure the perfect, crispy crust • Use a meat thermometer to guarantee perfectly cooked pork every time—aim for 145°F (63°C) • Let the meat rest after cooking to keep it juicy and tender • For extra flavor, try using panko breadcrumbs instead of regular breadcrumbs • If you want a more intense onion flavor, consider caramelizing the onions before mixing with breadcrumbs • Serve with a side of roasted vegetables or a light salad to complement the rich flavors of the pork
Nutrition Facts
Calories: 310kcal
Carbohydrates: 22g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
