Mustard Crusted Pork Tenderloin

This recipe is from Susan. She says that it one of her dad's favorites and Conner says it is "awesome"! She said sometimes she uses two pork tenderloins and doubles the recipe to serve more!

Yield 4 servings (serving size: 3 ounces pork)

Ingredients

1 (1/2-ounce) slice white bread
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 garlic clove, minced
Cooking spray

Preparation

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.

Marge Perry, Cooking Light, JANUARY 2007