Pork Tenderloin With Golden Crispy Crust

• 3/4 cup panko breadcrumbs
• 2 garlic cloves, 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 fresh ground black pepper
• 1 lb pork tenderloin
• 2 tablespoons Dijon mustard

1. Preheat oven to 400u0b0F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
2. Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
3. On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
4. Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
5. Let stand for 5 minutes before slicing.

panko breadcrumbs, garlic, flat leaf parsley, fresh rosemary, thyme, extra virgin olive oil, salt, fresh ground black pepper, pork tenderloin, mustard

Taken from www.food.com/recipe/pork-tenderloin-with-golden-crispy-crust-303137 (may not work)