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Crunchy Baked Pork Tenderloin

 Crunchy Baked Pork Tenderloin
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.