ROASTED PORK TENDERLOIN WITH MUSTARD AND HERB BREADCRUMB CRUST

SERVES 6

I love pork tenderloin and this recipe is quick, easy, healthy and very good.

INGREDIENTS

1/2 cup coarse fresh breadcrumbs

3 tablespoons freshly grated Parmesan cheese

2 garlic cloves, minced

1 teaspoon dried thyme leaves

1 teaspoon dried sage leaves

1 teaspoon dried rosemary leaves

Salt and pepper to taste

2 (1-pound each) pork tenderloins

2 tablespoons Dijon mustard

Olive oil

Preheat oven to 450°. Combine the breadcrumbs, cheese, garlic, thyme, sage, rosemary and some pepper in a shallow dish. Rub the pork with the mustard and dredge in breadcrumb mixture, patting with hands so it will adhere. Place the pork on a foil-lined baking sheet coated lightly with cooking spray or olive oil. Drizzle the tops with oil. Bake for 25 minutes or until an instant read thermometer registers 145°. Remove from the oven, cover lightly with foil, and let rest for 10 minutes. Cut crosswise into about 1/2-inch thick slices and serve immediately.

Note: Please do not overcook pork tenderloin. It will just become tough and dry. The temperature will rise as it rests under the foil.

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