Name: Herb Crusted Pork Tenderloin
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 3 lb Pork tenderloin; 1 ½ cups Panko bread crumbs; 3 tablespoons olive oil; 4 garlic cloves, minced; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh thyme; 1 tablespoon fresh parsley, finely chopped; Kent’s Sweet and Spicy Mustard, or dijon or yellow mustard for coating; Kent Rollins Rib Rub, or your favorite BBQ seasoning

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There’s something about Easter that just calls for a full table, good folks gathered close, and food that fills more than just your belly. I remember growing up, getting dressed in our Sunday best, heading off to church, and coming home to a house that smelled like something special was waiting.

This year, we’re putting together an Easter banquet that won’t break the bank but will still have folks thinking you spent all day in the kitchen. We’re talking herb crusted pork tenderloin, cheesy hash brown casserole, hot honey carrots, and good old fashioned hot cross buns. Each recipe card will be linked below so you can print them or save them to your device.

We appreciate you sharing our recipes with your friends and family!

Tip: It isn't what you spend on the food that makes a meal special - it's the love that goes into it and the fellowship of the folks who come together to share in it.

Herb Crusted Pork Tenderloin

Pork tenderloin is one of the best kept secrets at the meat counter. It’s tender, flavorful, and a whole lot easier on the wallet than beef tenderloin.

Start by trimming off any silver skin. It’s tough and won’t cook down, so take your time and remove it.

Let the meat sit out about an hour before cooking so it cooks evenly. Pat it dry, then coat it lightly with mustard. Any mustard works, but our Sweet & Spicy Hatch Mustard adds a whole lot of flavor.

Season it well with Rib Rub or your favorite BBQ seasoning, then press on a mixture of chopped herbs, garlic, olive oil, and panko breadcrumbs. Press it in so it sticks good.

Cooking options for grill or oven:

Grill indirect heat until internal temp hits 145, then finish over direct heat to 155
Oven at 400 degrees until it reaches 155

Let it rest at least 10 minutes before slicing.

Tip: Letting the meat rest keeps all that juice where it belongs instead of running out on your cutting board.

Serve with side dishes (recipes linked below) like hot honey glazed carrots, hashbrown casserole, deviled eggs, and yeast rolls or biscuits.

A dinner plate with herb crusted pork tenderloin, deviled eggs, hashbrown casserole, and hot honey glazed cast iron carrots.

As always, thank you for watching our videos and visiting our website. Please subscribe to our YouTube Channel and like and share the videos you enjoy. We release a new video every Wednesday at 2:30! Until next time, when we see y’all out on the cowboy cooking trail.

Easter Dinner Recipes (as seen in above image)

Hash Brown Casserole

Homestyle Hash Brown Casserole

Hot Honey Glazed Carrots

Hot Honey Glazed Cast Iron Carrots

Deviled Eggs

Deviled Eggs | 3 Ways

Deep-Fried Deviled Eggs

Hot Cross Buns

Easter Recipes From the Cowboy Cooking Archive

Twice Smoked Ham Bourbon Glazed Ham

Cheesy casserole with green onions and a wooden spoon.

Cheesy Green Onion Scalloped Potatoes

Cast Iron Cornbread

Copper Pennies

Brussels Sprouts, Sweet Potatoes, Onions, Herbs, Balsamic Glaze, Pecans, Cranberries - tossed in a cast iron skillet

Balsamic Glazed Brussels Sprouts & Sweet Potatoes

A plate of mashed potatoes with green onions.

Best Mashed Taters

2 Ingredient Biscuits

A pot of bread sitting on top of the ground.

1 Hour Yeast Roll

Herb Crusted Pork Tenderloin

Rated 5.0 stars by 1 users

Author:

Cowboy Kent Rollins

Servings

Prep Time

10 minutes

Cook Time

1 minute

Herb crusted pork tenderloin made with garlic, fresh herbs, and a crispy panko crust. Juicy, flavorful, and perfect for Easter dinner or an easy family meal.

Cook Mode

Ingredients

3 lb Pork tenderloin
1 ½ cups Panko bread crumbs
3 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme
1 tablespoon fresh parsley, finely chopped
Kent’s Sweet and Spicy Mustard, or dijon or yellow mustard for coating
Kent Rollins Rib Rub, or your favorite BBQ seasoning

Directions

Remove the pork loin from the fridge at least one hour before cooking.
Preheat the grill or oven to 400 degrees F.
Pat the loin dry with a paper towel.
In a small bowl, combine the bread crumbs, olive oil, garlic, rosemary, thyme and parsley.
Place the pork on a sheet pan and generously coat with the mustard, followed by the seasoning. Generously coat with the bread crumb mixture and pat in. Top with additional seasoning.
Place the pork on the indirect side of the grill. Add a one chunk of cherry wood to the fire. Cook for about 1 hour, or until the internal temperature is 145 degrees F. (If cooking in the oven, cook for about 45 minutes, or the internal temperature is 155 degrees F.)
To finish on the grill: move the pork over the direct heat and cook for about 3 to 4 minutes, or until the internal temperature is 155 degrees F..
Let it rest for about 10 minutes before slicing and serving.

Recipe Note

Note: substitute 1 teaspoon dried herbs for every tablespoon - but if you can get fresh, use fresh. There will be a flavor difference.