Mustard Herb-Crusted Pork Tenderloin

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

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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