Mustard Herb-Crusted Pork Tenderloin

By angielaine

Try with Chicken. I used ¼ cup seasoned bread crumbs instead of making my own with parsley and omitted the fennel seeds and it was great.

Ingredients

• 1 slice white bread
• 1/4 cup Fresh parsley, chopped
• 3 Tbsp fresh Romano cheese, grated
• 2 tsp Fresh thyme, chopped
• 1 lb. Pork tenderloin, trimmed
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 2 Tbsp Dijon mustard
• 1/2 tsp Fennel seeds, crushed
• 1 garlic clove, minced
• cooking spray

Preparation

Step 1

Preheat oven to 450°. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure ¼ cup. Combine breadcrumbs, ¼ 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 breadcrumbs. Place pork on a jelly-roll pan coated with cooking spray. Bake for 25 minutes or until a thermometer reads 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch thick slices.