Parmesan-Crusted Pork Tenderloin with Roasted Potato Wedges and Apple Walnut Salad

This Parmesan-crusted pork tenderloin is a showstopper: the cheese and panko create a golden, crunchy crust that locks in all the juices. Paired with fragrant rosemary roasted potato wedges and a bright apple walnut salad, every bite has a perfect balance of savory, sweet and tangy.

Best of all, this entire meal comes together on two sheet pans, making cleanup a breeze. The creamy lemon-sour cream sauce ties everything together, adding a cool, zesty finish. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers restaurant-quality results at home.

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Ingredients

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the middle and upper positions. Wash and dry all produce. Strip the rosemary leaves from the stems and finely chop enough to yield 2 tablespoons. Cut the potatoes into ½-inch-thick wedges.
2. On a baking sheet, toss the potato wedges with a generous drizzle of vegetable oil, half the chopped rosemary and a pinch of salt and pepper. Spread in an even layer and roast on the middle rack until tender and golden, about 30 minutes, flipping halfway through.
3. In a shallow dish, combine the Parmesan, garlic powder, panko, remaining rosemary and a drizzle of vegetable oil. Season with salt and pepper. Brush 2 tablespoons of sour cream all over the pork tenderloin, then season with salt and pepper. Press the panko mixture onto the pork to coat evenly. Place the coated pork on a lightly oiled baking sheet.
4. Roast the pork on the upper rack until the crust is golden brown and the internal temperature reaches 145°F (or your desired doneness), 25-30 minutes. If the crust isn’t browning, switch the oven to broil and broil for about 2 minutes, watching carefully. Let the pork rest for 5 minutes, then slice into thin medallions.
5. While the pork rests, zest the lemon to get 1 teaspoon of zest, then cut the lemon in half. Core the apple and slice into thin half-moons. In a small bowl, whisk together the lemon zest, the remaining sour cream and up to 1 teaspoon of lemon juice. Season with salt and pepper to make the sauce.
6. In a large bowl, combine the mixed greens, apple slices, dried cranberries, walnuts, 2 tablespoons olive oil and a squeeze of lemon juice. Toss to coat, then season with salt and pepper. Divide the sliced pork, roasted potatoes and salad among plates. Serve the lemon-sour cream sauce on the side for dipping the potatoes and pork.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or boneless chops can work, but adjust cooking time as needed. Tenderloin is best for this crust.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure the Parmesan is gluten-free. The rest of the ingredients are naturally gluten-free.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used for the sauce and coating.