Crunchy Baked Pork Tenderloin Recipe

4.5 6 7
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Crunchy Baked Pork Tenderloin Recipe

Read Reviews
4.5 6 7
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
Originally published as Crunchy Baked Pork Tenderloin in Country Pork 1996, p80

Nutritional Facts

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

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  • 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
  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

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Reviews forCrunchy Baked Pork Tenderloin

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[email protected] User ID: 1665956 239964
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 User ID: 5880623 22601
Reviewed May. 7, 2011

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

MY REVIEW
scrapo User ID: 2908723 20253
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 User ID: 5777523 23171
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 User ID: 988003 19475
Reviewed Jul. 11, 2010

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

MY REVIEW
mommasunshine User ID: 2363240 15732
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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