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Mustard Herb-Crusted Pork Tenderloin

Yield 4 servings (serving size: 3 ounces pork)
Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.

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

Nutrition Information

  • calories 184
  • caloriesfromfat 30 %
  • fat 6.2 g
  • satfat 2.3 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 25.8 g
  • carbohydrate 4.6 g
  • fiber 0.4 g
  • cholesterol 72 mg
  • iron 1.6 mg
  • sodium 351 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.

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