Pork tenderloin in aromatic crust and sauce

I don't cook pork very often, because my family prefers poultry. But if I make them an aromatic surprise like today, they don't give up from asking for even 2 servings :))

And because lunch is still approaching, let's get to work and see how to make this simple recipe with few ingredients 😉

Pork tenderloin in aromatic crust and sauce


  • 1 pork tenderloin
  • For flavored crust:
  • 2-3 tablespoons breadcrumbs
  • salt and pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon peel powder
  • hot pepper flakes
  • For mashed potatoes:
  • 4 medium potatoes in size
  • 50 g butter
  • a little hot milk
  • 2-3 tablespoons parmesan
  • a few cloves of garlic

Preparation Pork tenderloin in aromatic crust:

In a deep plate, mix the breadcrumbs with all the spices.

Pork tenderloin in aromatic crust and sauce

We put the pork tenderloin in a pan with hot oil and lightly fry it on all sides (so much so that it whitens on the surface and catches a thin pudding) We take each piece of meat (I cut it in half as it didn't fit in the pan) and we roll it in the fragrant breadcrumbs. We cover well on all sides.

Pork tenderloin in aromatic crust and sauce

Put in a heat-resistant dish greased with a little oil and put in the oven over medium heat for about half an hour, until we consider that it is enough to cook for our taste. The muscle can cook even less, in the blood, if you like.

Meanwhile, boil the peeled, washed and diced potatoes in salted water. When they are cooked, add them, add the butter and hot milk. It mixes very well. At the end, add the crushed garlic, add salt if necessary and the grated Parmesan cheese.

The pork tenderloin in aromatic crust is served hot with the mashed potatoes. And delicious! I also tasted a bit, I couldn't help it, because it smelled so good… 😛

Good appetite! 😉

Pork tenderloin in aromatic crust and sauce

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