Mustard Herb-Crusted Pork Tenderloin

• 1 (1/2-ounce) slice white bread
• 1/4 cup chopped fresh parsley
• 3 tablespoons grated fresh Romano cheese
• 2 teaspoons chopped fresh thyme
• 1 (1-pound) pork tenderloin, trimmed
• 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
• Cooking spray

1. Preheat oven to 450u0b0.
2. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 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 breadcrumb mixture.
3. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450u0b0 for 25 minutes or until a thermometer registers 160u0b0 (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
4. Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.

white bread, parsley, romano cheese, thyme, pork tenderloin, salt, freshly ground black pepper, mustard, fennel seeds, garlic, cooking spray

Taken from www.myrecipes.com/recipe/mustard-herb-crusted-pork-tenderloin (may not work)