This dish is a perennial favorite in the family. You made it gluten-free, but nobody will ever notice.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups rice-bread crumbs (such as PaneRiso™)
- ½ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 pork tenderloins
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
- Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 58 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. I cooked mine a little longer than instructed cause it was a little pink and my husband won’t eat it Pink. I love pork so I really liked this. It was very easy.
I was very pleasantly surprised at how well this turned out and how tasty it was. I would definitely make it again. My husband loved it too.
I made this with no modifications, and it came out perfect!
Added sliced mini Bella’s and Garlic. Took longer than 20 min to reduce/thicken, and I had added 1T of flour to the liquids which I had doubled. Somewhat surprised there wasn’t more flavor, used fresh herbs. Liked it but next time I will increase by half the sage, sun dried tomatoes, Onion and prosciutto and probably increase flour in liquids to 4teaspoons. Definitely a make again! Oh, I added al Dente Rotini to pan just before serving. There are only 2 if us, so we have enough leftover for another meal
Very good and moist.
Easy to make and tastes fabulous especially if you pair it with Quinoa in chicken broth and thyme.
Easy to make and delicious!
Cooked this for myself (gluten free) and my boyfriend (non-gluten free) and we both loved it! So much flavor!
Tweeked a bit…I marinated the tenderloin overnight in a dry mustard rub. Added a tablespoon of dried shallots to the breading mixture served sliced with crumbled bacon and scallions on top.
I had half a tenderloin which is perfect for the two of us. I did not put the bread crumbs in a bag and shake it but rather just packed it on. I believe it could have used more seasoning for that amount of bread crumbs. The meat should be salted and peppered before adding the crumbs. Thanks, Jansafire!