Dress up pork tenderloin with fresh herbs and a panko crust for a quick and simple weeknight dinner. Serve with sautéed asparagus and fresh salad to complete the meal.

with Anne L. Wilfong, UT Nutrition Student

Nutrition {serving size is 4 ounces}
Calories: 176 cal
Fat: 8 g
Sodium: 158 mgs
Carbs: 3 g
Cholesterol: 55 g
Protein 23 g

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What You Need
• 1 ½ pounds pork tenderloin
• 1/3 cup panko bread crumbs
• 1 tablespoon parmesan cheese
• ¼ teaspoon salt
• ½ teaspoon pepper
• 2.5 tablespoon olive oil (separated by 1/2 tablespoon and 2 tablespoons)
• 1 shallot
• 1 garlic clove
• 1/3 cup fresh basil
• 1 tablespoon pine nuts
• 1 tablespoon fresh oregano
• 2 tablespoon fresh thyme

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How to Make it
1. Preheat oven to 400 degrees
2. In small bowl, combine panko bread crumbs, parmesan cheese, salt and pepper. Toss mixture with 1/2 tbsp. olive oil. Set aside.
3. In small bowl of food processor, combine 2 tbsp olive oil, shallot, garlic clove, basil, pine nuts, oregano and thyme. Pulse until mixed well.
4. Spread basil mixture on pork tenderloin. Next, roll pork tenderloin in panko breadcrumb mixture.
5. Roast pork tenderloin until thickest portion registers 145 degrees, approx 35 minutes.

**Hint: Turn pork tender loin occasionally while cooking for an even brown crust.**

Makes six 4-ounce servings

At Home Cost: $2.87 for one serving
Restaurant Cost: $12.99 for one serving

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Did You Know?
Panko is made from bread without crusts.

In 1987, the National Pork Board kicked off the “other white meat” campaign which targeted American’s perception of pork as a red meat.

Pork contains 1.5 mg of thiamin per 3.5 ounces. Thiamin, one of the B vitamins, helps turn carbohydrates into energy for food.

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Alexa Sparkman is a registered dietitian who has had a nutrition counseling business in Austin for the past 23 years and specializes in all aspects of nutrition care. For more information, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com

This recipe is brought to you by Whole Foods Market