Parmesan Pork Tenderloin with Dijon

This parmesan pork tenderloin recipe with a hint of Dijon mustard is easy, affordable and super delicious. This recipe serves a crowd and makes it fun to introduce new veggies to young children.

Another family favorite is my ranch pork chops. And it is actually made with real ingredients!

How to cook pork tenderloin

Pork tenderloin is a small, tender cut of meat from the hip area of the pig and an extremely affordable cut of meat.

There are a lot of different ways to cook pork tenderloin! You can cook it in a slow cooker, in the oven, even Sous Vide. If you are cooking it in the oven, you can sear it on the stove top first, then roast it in the oven, or it can go right into the oven. An overnight pork tenderloin marinade adds great flavor.

I cook it at 400 degrees F for around 30 minutes when it's not seared first. It cooks perfectly, and is tender and delicious.

Low carb parmesan Dijon pork tenderloin

This baked pork tenderloin recipe is an off-shoot of my very popular Parmesan Crusted Pork Chop recipe. With a couple of minor modifications it translates very well to this tenderloin recipe and is easier to make because it's a single piece of meat so the final step before cooking goes much faster.

Veggie spirals

Because of our rather limited vegetable palette, it's quite a challenge to add some variety without a lot of effort. It's really easy to pop open a can of their favorite and just not even deal with it. But I'd like to at least try to expose them to some different tastes and textures. Not to mention keep us from getting bored with our meals.

So I was really kind of excited to try out a veggie Spiralizer. And with a price tag just over $20 USD I am more than impressed with the options. I can see myself using this for veggie pasta. Plus it comes with a recipe book!

Low carb parmesan Dijon pork tenderloin

This recipe is quick and easy to make but you do want to marinade the pork overnight for the best flavor. Once you get the pork tenderloin in the oven, you can start working on the veggie spirals. They took around 20 minutes total and the pork took 30 minutes but I also did let it rest for a few minutes. So I'd say wait 10-15 minutes after putting the pork in the oven to make the veggies.

Veggie Spirals can go right into a non-stick pan for thawing and sauteing. My cast iron is fairly well seasoned and it probably would have worked fine, but I decided to be a bit of a rebel and add oil and garlic to the pan first. Ooooh garlic smells so good.

Then I added the veggie spirals (I went with carrot and zucchini) and popped the lid on for 10 minutes or so until the veggies were thawed.

Then I removed the lid, added some seasonings and continued to saute until the liquid was absorbed.

I served it together on an oval plate for presentation sake. It looked so pretty!

The pork and the veggies were both delicious. The veggies were tender and full of flavor. I was honestly surprised at how good the veggie spirals tasted.

Looking for sauces to add to your pork chops? Check out my collection of best sauces for pork chops.

📋 Recipe

Parmesan Pork Tenderloin with Dijon

This low carb Parmesan Dijon pork tenderloin recipe is delicious. It's perfectly tender thanks to an overnight marinade. Pairs perfectly with a side dish of garlic herb veggie spirals for an easy dinner.

5 from 3 votes

Print Pin Rate Save Saved! Share

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Marinade: 1 day day

Total Time: 45 minutes minutes

Servings: 6

Calories: 190kcal

Author: Kim Grabinski

Ingredients

 

1x2x3x

Pork Tenderloin

• 1 large pork tenderloin
• ⅓ cup Dijon mustard
• 3 tablespoon olive oil
• 1 tablespoon garlic - minced
• 1 teaspoon dried thyme
• 1 teaspoon onion - dehydrated minced
• ½ teaspoon basil
• ½ teaspoon oregano
• ¼ teaspoon Kosher salt
• ¼ teaspoon black pepper
• 1-½ cups Parmesan cheese - grated

Veggie Spirals

• 2 cups Carrots - Spiralized Carrots
• 2 cups Zuchinni - Spiralized Zuchinni
• 1 teaspoon dried thyme
• 2 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• pinch chili powder
• 2 tablespoon salted butter
• 2 tablespoon olive oil
• 1 tablespoon garlic - minced

Instructions

Pork Tenderloin

• Combine mustard, olive oil, minced garlic, thyme, minced onion, oregano, kosher salt, black pepper and basil in a small bowl to use as a marinade. Stir until combined. Add pork tenderloin to a zipper bag and pour marinade over chops.
• Refrigerate pork overnight.
• Preheat oven to 400 degrees F
• Spread Parmesan cheese in a shallow dish or pie pan and coat the pork tenderloin on all sides.
• Add a flat roasting rack to a shallow dish or cookie sheet and tenderloin on the rack. Or you can use a roasting pan with flat rack.
• Bake for approximately 30 minutes (or until pork reaches the recommended internal temperature).
• Optional – raise oven rack to top and broil on high until crispy.

Veggie Spirals

• In a large skillet, heat butter and olive oil over medium-high heat.
• Add minced garlic and saute until fragrant, about 5 minutes.
• Add veggie spirals to pan and cover.
• Steam veggies over medium-high heat, stirring occasionally for 10 minutes or until veggie spirals have separated and softened.
• Combine thyme, garlic powder, oregano, basil, onion powder, salt, pepper and chili powder together in a small bowl.
• Add seasoning to veggies and continue to saute until all of the liquid is absorbed.
• Plate and serve with pork tenderloin.

Notes

Shredded Parmesan will work too.

Please note that carb values will vary greatly depending upon which Veggie Spirals you choose.

Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.

Nutrition

Calories: 190kcal | Carbohydrates: 3g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 520mg | Potassium: 39mg | Vitamin A: 195IU | Vitamin C: 1.1mg | Calcium: 120mg | Iron: 0.9mg

Looking for easy, quick, and affordable recipes? Try my ranch pork chops, bottom round roast, or browse all of my recipes for meal ideas.