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