Easy Italian Breadcrumb Crusted Pork Tenderloin Recipe

I made a very easy pork loin recipe the other night. I was actually quite surprised at how well it turned out once I convinced myself I had cooked it enough (I always worry a bit much when it comes to pork).

2 cups Italian seasoned bread crumbs
1/2 – 2/3 cup olive oil 
2 pounds pork tenderloin

1. Preheat oven to 425 degrees.

2. Mix olive oil and bread crumbs together until they are at a moist, sticky consistency.

3. Place pork loin on a baking sheet. Cover pork loin in bread crumb mixture (make sure its about 1/4 inch thick) on all sides.

4. Bake until meat thermometer reads 165 degrees in the center part of the pork or until no pink is showing when cut. I baked mine about 45 minutes but when my mom tried the recipe, she only baked hers for 35 minutes. Difference between a gas stove and an electric stove I guess.

5. Optional: Cover in brown gravy or pork gravy. My boys LOVE gravy. 


I would love for you to let me know how it worked for you! Do you have a great recipe and want to share? Please do in the comment section or on my Facebook page.

Author: Kat

Kat is a married mom of three kids aged 19, 11, and 8 that lives close to Birmingham, AL. She loves cats, books, cooking, hockey, and watching movies. She is an admitted nerd, comic book lover, action figure & barbie doll collector, blackjack dealer, beginner croupier, and all around queen of the dorks. You can reach her at [email protected] to talk about product reviews, press trips, sponsorships, or brand messaging.

9 thoughts on “Easy Italian Breadcrumb Crusted Pork Tenderloin Recipe”

  1. I always wanted a recipe to learn how to cook pork tenderloin, and this is the recipe that I really like. It is easy to make, and looks delicious!

  2. I have never made tenderloin successfully, always dried out. The bread crumb coating looks like it should keep the pork moist throughout cooking. Thank you for the recipe.

  3. I’ve always been hesitant to cook pork tenderloin, as I tried making it once and it didn’t come out that good. This sounds so delish, I’d love to try it. What could go wrong?!!! It is easy!

  4. This recipe is a disaster! First of all, pork is done when it’s 145. Cooking it to 165 dries it out. The crust on this one lacks flavor and doesn’t crisp up to a true crust. You’re better off forgetting the crust, searing the tenderloin in a cast irn pan and then finishing it in the same pan in the oven at 375.

    1. I hate it didn’t turn out for you. I’ve made this numerous times a month for years now and it always turns out well for me. It’s a family favorite. I really need to get some new pictures up. Are you using a gas stove? I use an electric.

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