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Pepper-Crusted Pork Tenderloin Recipe

Pepper-Crusted Pork Tenderloin Recipe

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizzazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish.
TOTAL TIME: Prep: 5 min. Bake: 50 min. + standing YIELD:6 servings


  • 2 pork tenderloins (3/4 pound each)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon buttermilk
  • 2 teaspoons minced fresh thyme
  • 1 to 2 teaspoons coarsely ground pepper
  • 1/4 teaspoon salt
  • 2/3 cup soft bread crumbs


  • 1. Place tenderloins side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper and salt; spread over surface of meat. Press crumbs onto meat.
  • 2. Place on a rack in a shallow roasting pan. Cover and bake at 425° for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes. Remove string before slicing. Yield: 6 servings.

Nutritional Facts

One serving (3 ounces cooked pork) equals 178 calories, 5 g fat (1 g saturated fat), 67 mg cholesterol, 383 mg sodium, 6 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews for Pepper-Crusted Pork Tenderloin

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Reviewed Nov. 1, 2012

"Fabulous and easy to prepare! As described in the recipe, it was very moist and elegant looking. Wonderful served with a pepper relish."

Reviewed Dec. 16, 2010

"The kids (10 & 13) ate this right up! It was delish! I made my own soft bread crumbs just by processing 2 slices of Ezekiel bread in the food processor....PERFECT for the crumb coating! We'll definitely be making this one again...SOON!"

Reviewed Jan. 22, 2010

"A little dry with the fine bread crumbs. Definitely need to use "soft" bread crumbs."

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Wine Pairings

Light-Bodied Red Wine

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