HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParmesan Crusted Pork Tenderloin
Parmesan-Crusted Pork Tenderloin

Parmesan-Crusted Pork Tenderloin

with Potato Wedges and Apple Walnut Salad

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Parm’s the charm with this next-level pork recipe. The cheese is mixed with panko breadcrumbs to create a crust that coats the tenderloin like a glorious golden-brown crown. That way, you get meltiness, juiciness, and crunch in every bite. But this recipe isn’t just about the meat: there’s also roasted rosemary potatoes and a crisp apple walnut salad to round things out.

Allergens:MilkWheatTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

¼ ounce


24 ounce

Yukon Gold Potatoes

¼ cup

Parmesan Cheese


1 teaspoon

Garlic Powder

1 cup

Panko Breadcrumbs


24 ounce

Pork Tenderloin

8 tablespoon

Sour Cream


1 unit


1 unit


4 ounce

Mixed Greens

2 ounce

Dried Cranberries

1 ounce


(ContainsTree Nuts)

Not included in your delivery

5 teaspoon

Vegetable Oil

2 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate64 g
Sugar20 g
Dietary Fiber9 g
Protein42 g
Cholesterol120 mg
Sodium280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Shallow Dish
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust racks to middle and upper position and preheat oven to 450 degrees. Strip and finely chop enough rosemary leaves from stems to give you 2 TBSP. Cut potatoes into ½-inch-thick wedges.


Toss potatoes on a baking sheet with a large drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. Roast in oven on middle rack until tender and crisped, about 30 minutes, tossing halfway through.


In a shallow dish, stir together Parmesan, garlic powder, panko, remaining chopped rosemary, and a large drizzle of oil. Season with salt and pepper. Brush 2 TBSP sour cream (1 pack) all over pork and season with salt and pepper. Coat pork all over with panko mixture, pressing to adhere. Place on another lightly oiled baking sheet.


Roast pork in oven on upper rack until crust is golden brown and meat is cooked to desired doneness, 25-30 minutes—roasting time may vary; it may need to cook longer. (TIP: If crust doesn’t brown, heat broiler to high and broil until browned on surface, about 2 minutes.) Let pork rest for 5 minutes after removing from oven, then cut into thin slices.


Zest 1 tsp zest from lemon, then cut into halves. Halve and core apple, then slice into thin half-moons. In a small bowl, combine lemon zest, remaining sour cream, and up to 1 tsp lemon juice (use less to taste). Season with salt and pepper.


In a large bowl, toss together lettuce, apple, cranberries, walnuts, 2 TBSP olive oil, and a squeeze of lemon, to taste. Season with salt and pepper. Divide pork, potatoes, and salad between plates. Serve with sauce on the side for dipping potatoes and pork.