Marlene Maurer • Lakewood, Colo.
May 10, 2008

1 slice White bread
1/4 c. Fresh parsley, chopped
3 Tbsp. Romano cheese, freshly grated
2 t. Fresh thyme, chopped
1 (1 lb) Pork tenderloin, trimmed
Salt and pepper
2 Tbsp. Dijon mustard
1/2 t. Fennel seeds, crushed
1 Garlic clove, minced

Preheat oven to 450 degrees.
Place the slice of bread in a food processor and pulse 10 times or until coarse bread crumbs measure 1/4 cup.
Combine bread crumbs, parsley, Romano cheese and thyme in a shallow dish.
Combine Dijon mustard, fennel seeds and garlic in a small bowl.
Salt and pepper pork then rub it with the mustard mixture and dredge in breadcrumb mixture.
Place the pork on a greased jelly-roll pan and bake 25 minutes or until it is slightly pink.