Parmesan-Crusted Pork Tenderloin with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin encrusted with a savory Parmesan crust, paired with a zesty Brazilian-style chimichurri sauce bursting with fresh herbs and garlic. This Brazilian-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, grated Parmesan cheese, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Brazilian cuisine 400 cal/serving

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Ingredients

1.5 lbs pork tenderloin
1 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
3 tbsp olive oil
3 garlic cloves, minced
1/2 cup, chopped fresh parsley leaves
1/4 cup, chopped fresh cilantro leaves
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat dry 1.5 lbs pork tenderloin and season with 1 tsp salt and 1 tsp black pepper. Mix 1 cup grated Parmesan cheese with 1/2 cup panko breadcrumbs in a shallow dish.
Step 2: Brush pork tenderloin all over with 2 tbsp olive oil, then press it firmly into the Parmesan-panko mixture to coat evenly. Place on a baking sheet lined with parchment paper.
Step 3: Roast in the oven for 25-30 minutes until the crust is golden and the internal temperature reaches 145°F. Remove and let rest for 10 minutes.
Step 4: Meanwhile, whisk together 1 tbsp olive oil, 3 minced garlic cloves, 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 2 tbsp red wine vinegar, and 1/2 tsp red pepper flakes in a small bowl to make chimichurri sauce.
Step 5: Slice pork tenderloin and serve drizzled with the chimichurri sauce.