This recipe is sure to impress. A couple of weeks ago we had Jason’s parents over for a Sunday night dinner. They loved our Herb Crusted Pork Tenderloin so much that they’re still raving about it. Creating a rub and searing the pork on all sides before roasting seals all the moisture and flavor inside this lean tenderloin. Do you steer clear of pork out of fear that it will be dry and tough? Give this technique a try and see if our recipe helps change your mind. We would recommend paring this recipe with our Golden Hasselback Potatoes ^[1].

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Ingredients (pork loin):

• 1 tsp cinnamon
• 2 tsp cumin
• 2 tsp coriander
• Kosher salt and black pepper
• red pepper flakes, just a pinch
• 1 1/2 pounds pork loin roast
• olive oil

Ingredients (herb crust):

• 2 tbsp Tastefully Simple Onion Onion ^[3] (you can also use minced dried onion)
• 2 tbsp Tastefully Simple Garlic Garlic ^[4] (you can also use minced dried garlic)
• 1/2 bunch fresh cilantro leaves
• 2 tsp oregano
• red pepper flakes, just a pinch
• 1/2 bunch fresh parsley leaves
• 1/4 cup grated parmesan cheese
• 1/4 cup panko bread crumbs
• Kosher salt
• 1 1/2 tablespoons grainy mustard

Directions:

Preheat the oven to 375. In a prep small bowl, mix together the cinnamon, cumin, coriander, red pepper flakes, salt and pepper. Rub the mixture all over the outside of the pork. In a large skillet, heat the oil over medium-high heat. Brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Drizzle olive oil on top and bake until the internal temperature reaches 145, about 30 minutes. Remove to a cutting board and allow to rest for 10 minutes. Slice the roast, arrange on a serving platter and enjoy.

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