Ingredients

Start to finish: 1 hour (15 minutes active)
Servings: 4

3/4 cup panko (Japanese-style) bread crumbs
2 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-pound pork tenderloin
2 tablespoons Dijon mustard

Directions

Preheat oven to 400 F. Lightly oil a wire rack or coat it with nonstick cooking spray. Set the rack in a baking sheet.

In a small bowl, combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Mix thoroughly.

Use paper towels to pat dry the pork tenderloin.

On a piece of plastic wrap, spread out half of the breadcrumb mixture in a strip as long as the tenderloin. Coat one side of the tenderloin with half of the mustard.

Turn the tenderloin over and set it down on the crumbs so they stick to the mustard. Coat the remaining surface of the meat with the remaining mustard. Press the second side of the tenderloin into the remaining crumb mixture.

Transfer the tenderloin to the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155 F, 35 to 45 minutes. Let stand for 5 minutes before slicing.

Nutrition information per serving: 245 calories; 8 g fat (2 g saturated); 74 mg cholesterol; 16 g carbohydrate; 26 g protein; 1 g fiber; 435 mg sodium.