Mustard Herb-Crusted Pork Tenderloin

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons dijon mustard 
• 0.5 teaspoon fennel seeds crushed
• 0.3 cup parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 1  garlic clove minced
• 1 pound pork tenderloin trimmed
• 3 tablespoons romano cheese fresh grated
• 0.3 teaspoon salt 
• 0.5 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 45
2. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup.
3. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish.
4. Sprinkle pork with salt and pepper.
5. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
6. Place the pork on a jelly-roll pan coated with cooking spray.
7. Bake at 450 for 25 minutes or until a thermometer registers 160 (slightly pink).
8. Let stand for 10 minutes.
9. Cut crosswise into 1/4-inch-thick slices.
10. Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.