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Crunchy Baked Pork Tenderloin Recipe

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. YIELD: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

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.

Nutritional Facts

4 ounce-weight: 406 calories, 27g fat (10g saturated fat), 99mg cholesterol, 541mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 25g protein

Reviews for Crunchy Baked Pork Tenderloin

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MY REVIEW
BobbysChicagoBAbe@hotmail.com
Reviewed Dec. 22, 2015

"We weren't crazy about this recipe. My husband said I should the stuffing on the side. Taste wasn't anything spectacular."

MY REVIEW
Diego's Grandma
Reviewed May. 7, 2011

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

MY REVIEW
scrapo
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
rmorse
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
lokki1999
Reviewed Jul. 11, 2010

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

MY REVIEW
mommasunshine
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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Wine Pairings

Light-Bodied Red Wine

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