Mustard Herb-Crusted Pork Tenderloin
- 1 slice white bread ((1/2-ounce))
- 1/4 cup chopped fresh parsley
- 3 Tbs grated fresh Romano cheese
- 2 tsp chopped fresh thyme
- 1 pork tenderloin ((1-pound) trimmed)
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 Tbs Dijon mustard
- 1/2 tsp fennel seeds (crushed)
- 1 garlic clove (minced)
- Cooking spray
- Preheat oven to 450°.
- Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
- Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
