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
Member Ratings and Reviews
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I forgot to add the cheese and it was still delicious. My boyfriend would not stop saying UMMMM! This will be a reqular meal!04/07/08
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sorry, but this sounded very good. served it to 11 people and we all did not care for it. we are new to fennel seed, but the taste of anise or licorice was too overwhelming with only that small amount. i guess if you love those flavors, it could grow on you. it was beautiful though!01/23/08





