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Crunchy Baked Pork Tenderloin

Crunchy Baked Pork Tenderloin
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.

Nutrition Facts

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

Reviews

Average Rating:
  • staddeo
    Jun 21, 2018
    Certainly okay, but didn’t “wow” my family.
  • 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.

  • Diego's Grandma
    May 7, 2011

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

  • scrapo
    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.

  • rmorse
    Dec 31, 1969

    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!

  • lokki1999
    Jul 11, 2010

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

  • mommasunshine
    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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