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Everything-Crusted Pork Tenderloin

Servings: 4

This may look like a lot of ingredients, but the first five are simply spooned into a bowl to make the coating. A garlicky brown-butter sauce takes this dish up another notch.


  • 1 Tbs. granulated garlic
  • 1 Tbs. minced dried onion
  • 1 Tbs. poppyseeds
  • 1 Tbs. toasted sesame seeds
  • 1 tsp. coarse sea salt
  • 3 Tbs. honey Dijon mustard
  • 2 small pork tenderloins (2 to 2-1/2 lb. total), trimmed
  • 2 oz. (4 Tbs.) unsalted butter
  • 1/4 cup finely chopped garlic
  • 1/4 cup finely chopped shallots
  • 2 cups unsalted chicken stock
  • 2 cups dry white wine
  • 2 Tbs. sherry vinegar
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 125
  • Sodium (mg): 860
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 33


  • Position a rack in the center of the oven, and heat the oven to 400°F. Place a flat rack in a roasting pan.
  • In a small bowl, combine the granulated garlic, onion, poppyseeds, sesame seeds, and sea salt. Spread the mustard over the tenderloins. Sprinkle half of the seasoning mix on a large sheet of wax paper, and roll one tenderloin in it, pressing to cover completely, then transfer to the roasting rack. Repeat with the remaining tenderloin and seasoning.
  • Roast until the pork reaches an internal temperature of 135°F, 20 to 25 minutes. Remove from the oven, and heat the broiler on medium. Broil, rotating the pan, until the tenderloins are browned in spots, 2 to 3 minutes. Transfer to a cutting board, and tent with foil.
  • Meanwhile, melt the butter in a medium skillet over medium heat. Add the chopped garlic and shallots, and cook, stirring
    occasionally, until the butter has browned, 2 to 3 minutes. Whisk in the stock, wine, and vinegar, bring to a boil, and cook until reduced to about 2 cups, 8 to 10 minutes. Whisk in the cream, 1/2 tsp. salt, and 1/2 tsp. pepper, and simmer until thickened.
  • Stir the parsley into the sauce, slice the pork, and serve.


Rate or Review

Reviews (4 reviews)

  • DisneyBelle | 11/12/2018

    sadly, this is one of the only recipes in all the years that we have been following Fine Cooking recipes that really was not that great. The Pork was okay - not great but the sauce just was not very good - we did cut back the amount of garlic and it sat and reduced for a really long time and it still came out really watery - wouldn't recommend this recipe

  • VickiRB | 11/09/2018

    A really tasty port recipe. My guests loved it. I do not agree with another review about the garlic amount. It had just the right amount of garlic. Obviously if you don't like garlic either cut down the amount or omit it. I prepared the pork early and allowed it to sit in the fridge. I will be making this for Christmas dinner this year.

  • user-6772094 | 10/10/2018

    This is just a note to warn those who might be trying this recipe that 1/4 CUP (!!) of garlic is obviously a typo! You might try one clove of minced garlic to go with 1/4 cup finely chopped shallots as that would be more appropriate. If you REALLY like garlic, like we do, I'd mince 2 cloves but no more than that. And you might want to try a bit less of the sherry vinegar, too -- I'd start with 1 teaspoon and then do a taste test before proceeding. The vinegar flavor will be intensified as the mixture is reduced. I think 2 teaspoons of sherry vinegar (use this particular type, too) would be the amount we'd use. Hope this helps. I hope Fine Cooking reads this so they can fix the typo, as 1/4 CUP of minced garlic is obviously that!

  • conhall | 09/24/2018

    Huge success. Prepared the pork early in the day and let the crust and pork enjoy some time together. Also made the sauce before my guests arrived since it needed a long time to reduce. quickly reheated and added parsley before serving.

    Next time I'll omit the vinegar. I'm not a fan of that taste, and it's not needed. Overall, the dish was a big hit.

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