When you’re on Cycle 1 of the 17 Day Diet, it’s mostly chicken, chicken and more chicken. Maybe a turkey breast or a piece of fish here and there, but it’s mostly chicken.
When it comes time to move onto Cycle 2 when your protein choices expand, it’s all about pork (and beef, too!!).
If you’re a pork lover and want to serve pork tenderloin dish for your next dinner, this Parmesan Herb Crusted Pork Tenderloin should do the trick!
Pork Tenderloin Ingredients
Here are a few of the key ingredients you’ll need.
First, pick out a great big pork tenderloin or two 12-oz individual loins.
Grated Parmesan Cheese will be the next ingredient you’ll want to get your hands on.
Choose a good quality cheese so the flavor is rich without having to use a lot in your dish.
I like to use a pre-grated Parmesan cheese that has no cellulose in it.
Next, you’ll want to stock up on your herbs – thyme and rosemary. This recipe calls for dried herbs, but you’re certainly allowed to use fresh instead.
If you decide to use fresh herbs instead of dried, make sure you triple the amount from what the recipe calls for.
Next, you’ll want to conclude your shopping list with a good quality Dijon mustard. After all, what’s pork tenderloin without mustard?
To keep this as low carb as possible, make sure your mustard doesn’t have any added sugar in it.
Parmesan Herb Crusted Pork Tenderloin
When it all comes together with a bit of salt and pepper, and some yummy garlic, you have yourself the perfect Parmesan Herb Crusted Pork Tenderloin.
Healthy Side Dish Recipes For Parmesan Herb Crusted Pork Tenderloin
If you’re looking for a few great healthy side dishes for your Parmesan Herb Crusted Pork Tenderloin, here are a few ideas to choose from:
- Parmesan Roasted Cauliflower
- Roasted Carrots
- Roasted Acorn Squash
- Sautéed Green Beans with Crimini Mushrooms
- Roasted Sweet Potatoes
- Mashed Cauliflower
If you make this dish, I’d love for you to come back and give the recipe a review below. Plus, if you post photos on Instagram, make sure you tag me @17ddblog
Parmesan Herb Crusted Pork Tenderloin
This Parmesan Herb Crusted Pork Tenderloin is the perfect weekday dinner for the family.
- 2 (12 ounce) pork tenderloins
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- Olive Oil
- Preheat oven to 375 degrees F.
- Drizzle olive oil in baking dish just enough to cover the
bottom. Place pork tenderloins in the baking dish.
- Mix together Parmesan cheese, thyme, rosemary salt, and black
pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl.
- Spread mustard mixture over the pork.
- Sprinkle Parmesan and herb mixture over pork.
- Bake until no longer pink in the center and internal temperature registers 145 degrees F, roughly 20 to 30 minutes (or more depending on the size of your tenderloin).
- Allow pork to rest for 5 minutes before slicing.
Approved for cycles 2 and 3.
NOTE ON BAKE TIME: This recipe calls for each tenderloin to be 12 ounces. Your cook time may vary depending on how large (or small) your tenderloins are. If you're using a tenderloin larger than 12 ounces, keep in mind that your tenderloin needs to bake 20 minutes for every pound at 375 degrees F.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I’ve been loving the 17 Day Diet since 2011. I love sharing my favorite healthy recipes and meal plans to keep you motivated and on the right path to success!
When I’m not hanging out here, I enjoy quick trips to the Oregon Coast, designing my jewelry line and watching Outlander!
Are you new to the 17 Day Diet? Check out my latest book, Fast Track Your Weight Loss With The 17 Day Diet on Amazon! (aff link)
6 thoughts on “Parmesan Herb Crusted Pork Tenderloin”
Your recipes are so delicious. Keep them coming. Your Parmesan Herb Roasted Pork Tenderloin is a 5 * recipe.
So glad you liked it, Linda!!!
I am making this tonight, however, already 30 mins and still not done, not even brown.
Do others find the same.?
Hi Dawnette! I actually had someone on Pinterest having the same issue. The only thing I could think of was the size or thickness of the tenderloin. I may have to revisit this recipe (it’s an older one) and do some more testing. At the end of the day, baking times will vary oven by oven as well as the thickness/size of the meat.
EDITED TO ADD: Just a quick reminder, this recipe specifically calls for each of your tenderloins to be 12 oz. So if your tenderloins are larger, you’ll need to keep them in the oven longer. Plan on at least 20 minutes PER pound at 375 (this recipe calls for 20 min for 12 oz).
I made this for the first time for my visiting in-laws. Everyone loved it. It was super easy and I didn’t change a thing. Now it’s a regular menu item!
So happy to hear this, Tracy!!