Mustard Herb-Crusted Pork Tenderloin

You can serve this comforting classic with a side of mashed potatoes and a vinaigrette-dressed mesclun salad. Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.

Yield: 4 servings (serving size: 3 ounces pork)

Ingredients

• 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

Preparation

Preheat oven to 450°.

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.

Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.

Nutritional Information

Calories:

184 (30% from fat)

Fat:

6.2g (sat 2.3g,mono 2.7g,poly 0.4g)

Protein:

25.8g

Carbohydrate:

4.6g

Fiber:

0.4g

Cholesterol:

72mg

Iron:

1.6mg

Sodium:

351mg

Calcium:

72mg