How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crunchy Baked Pork Tenderloin?

You need 5 ingredients. The key ingredients include: 1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions, 1/4 cup butter, melted, 1/4 cup mayonnaise, 4 to 5 teaspoons prepared mustard, and more.

Is Crunchy Baked Pork Tenderloin suitable as meat & poultry?

Yes, Crunchy Baked Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Crunchy Baked Pork Tenderloin?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Baked Pork Tenderloin Recipe

Name: Crunchy Baked Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions; 1/4 cup butter, melted; 1/4 cup mayonnaise; 4 to 5 teaspoons prepared mustard; 1-1/4 cups crushed herb-seasoned stuffing mix

Try this homemade Crunchy Baked Pork Tenderloin recipe the whole family will love. Made with pork tenderloin, butter, mayonnaise and mustard. Easy step-…

This Crunchy Baked Pork Tenderloin relies on simple, everyday ingredients such as butter, melted and mayonnaise. It comes together quickly and makes 4 servings, at about 330 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
1/4 cup butter, melted
1/4 cup mayonnaise
4 to 5 teaspoons prepared mustard
1-1/4 cups crushed herb-seasoned stuffing mix

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Quick Info

Servings
4 servings
Calories
330 kcal
Category
Meat & Poultry

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