Mustard Herb-Crusted Pork Tenderloin

1 slice white bread
1/4 cup chopped fresh parsley
3 tbsp. grated fresh Romano or Parmigiano-Reggiano cheese
2 tsp. chopped fresh thyme
1 lb. pork tenderloin, trimmed
1/4 tsp. salt
1/8 tsp. white pepper
2 tbsp. Dijon mustard
1/2 tsp. fennel seeds, crushed
1 garlic clove, minced

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 tsp. 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 slices.

4 servings