Start to finish: 1 hour (15 minutes active)
¾ cup panko (Japanese-style) bread crumbs
2 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1-pound pork tenderloin
2 tablespoons Dijon mustard
Preheat oven to 400 degrees. Lightly oil a wire rack. Set the rack in a baking sheet.
In a small bowl, mix the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Pat dry the pork tenderloin with paper towels.
On a piece of plastic wrap, spread out half of the bread-crumb mixture in a strip as long as the tenderloin. Coat one side of the tenderloin with half of the mustard.
Turn the tenderloin over and set it down on the crumbs so they stick to the mustard. Coat the remaining surface of the meat with the remaining mustard. Press the second side of the tenderloin into the remaining crumb mixture.
Transfer the tenderloin to the prepared rack. Roast 35 to 45 minutes, until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155 degrees.
Per serving: 245 calories; 26 grams protein; 16 grams carbohydrates; 8 grams fat (2 saturated); 74 milligrams cholesterol; 435 milligrams sodium; 1 gram fiber