Mustard Herb-Crusted Pork Tenderloin

Mustard Herb-Crusted Pork Tenderloin (Adapted from CL)

1/4 cup panko breadcrumbs
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
16 ounces trimmed pork tenderloin
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

Preheat oven to 450

On a shallow plate, toss together breadcrumbs, parsley, cheese and thyme. Season pork with salt and pepper.

In a small bowl, stir together mustard, crushed fennel seeds and garlic. Rub pork evenly with the mustard mixture. Dredge the coated pork tenderloin into the breadcrumb mixture until well coated.

Set the tenderloin on a baking sheet coated with nonstick spray. Bake until a thermometer registers between 150 to 160 degrees - about 20 to 25 minutes. Remove and let stand, loosely covered, for 10 minutes. Cut into 1/4" slices to serve.

Makes about 4 servings.

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