Crunchy Baked Pork Tenderloin Recipe

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This recipe originally called for chicken breasts, but I adapted it for pork tenderloin with mouthwatering results! I like that it calls for ingredients I already have on hand.—Angie Price, Bradford, Tennessee
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
  • 1/4 cup butter, melted
  • 1/4 cup mayonnaise
  • 4 to 5 teaspoons prepared mustard
  • 1-1/4 cups crushed herb-seasoned stuffing mix

Nutritional Facts

1 serving (4 ounces) equals 406 calories, 27 g fat (10 g saturated fat), 99 mg cholesterol, 541 mg sodium, 14 g carbohydrate, 1 g fiber, 25 g protein.

Directions

  1. Flatten pork tenderloin pieces to 1/4-in. to 1/2-in. thickness. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.
  2. Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Crunchy Baked Pork Tenderloin in Country Pork 1996, p80

Nutritional Facts

1 serving (4 ounces) equals 406 calories, 27 g fat (10 g saturated fat), 99 mg cholesterol, 541 mg sodium, 14 g carbohydrate, 1 g fiber, 25 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Crunchy Baked Pork Tenderloin

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 7, 2011

"Fast, easy, and the whole family loved it. Who could ask for more??"

MY REVIEW
Reviewed Jan. 30, 2011

"Very good! I used dijon mustard for the mustard and it turns out great. Either paired w/ mashed potatoes or cottage potatoes it satisfies for a very good "comfort" winter meal."

MY REVIEW
Reviewed Jan. 1, 2011

"This recipe is a keeper! I only had chicken stuffing on hand, but it worked out fine. The meat was tasty and moist. I'll make this again, soon!"

MY REVIEW
Reviewed Jul. 11, 2010

"It was ok, the mustard/mayo dipping sauce was really thick and a bit overpowering."

MY REVIEW
Reviewed Feb. 4, 2010

"My son is crazy about Shake N Bake for pork so I was a little worried when I made this. Both he and my husband loved it. I used chicken flavored stove top stuffing crushed up. I am going to try different meats with different flavors of stuffing. If you have picky eaters this is a recipe for you."

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