Almond Herb Crusted Pork Tenderloin. A delicious, quick cooking way to enjoy tender pork with a herb and nut crust. Make it for a weekday dinner or as a quick entertaining recipe too.
Roasted pork tenderloin is is an excellent choice for a quick cooked dinner. I have several recipes that I use to open roast tender, juicy pork tenderloin in about 30 minutes, depending on the size of the tenderloin used.
As always I rely on my meat thermometer to know when the meat is fully cooked. Anything above 145 degrees F as an internal cooked temperature is considered safe although I prefer it a little more well done and take it to 160 or so.
The most important thing is to let the meat rest for about 5 minutes before cutting. The meat continues to cook after coming out of the oven and this resting time allows the natural juices to redistribute throughout the meat making it more moist.
Cutting any roasted meat too quickly can result in a dry finished product, including this Almond Herb Crusted Pork Tenderloin . Never cut any meat straight out of the oven.
Roasting pork tenderloin can also be done at quite a high temperature which along with its small size allows it to cook so quickly. This time we tried it with an almond crust herb crust and it was delicious.
With an amazing easy meal like this which takes so little time, maybe you should invite someone over for dinner in the middle of the week.
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- 2 pounds pork tenderloin
- 2 tbsp Dijon Mustard
- 1 cup chopped almonds
- 1/2 tsp nutmeg
- 1/2 tsp dried thyme
- 3 tbsp fresh chopped herbs of your choice (rosemary, chives, or oregano work well)
- 2 tbsp flour
Preheat oven to 400 degrees
Season the tenderloin with salt and pepper then brush the entire outside of the meat with the dijon mustard.
Mix together the almonds, nutmeg, thyme, herbs and flour
Roll the meat in the almond mixture and roast uncovered on a wire rack.
Roast for about 30 minutes or until the meat reaches an internal temperature of 145 degrees F or greater.
Check the temperature after 20-25 minutes to see how it's progressing, especially for smaller tenderloin pieces like the one in the photos.
Let the meat rest for 10 minutes before slicing and serving.
Serving Size1 serving
Amount Per Serving Calories 359 Total Fat 17g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 110mg Sodium 323mg Carbohydrates 7g Fiber 3g Sugar 1g Protein 44g