Mustard-Herb Crusted Pork Tenderloin

I really liked this. The combination of flavors was super tasty.

Mustard-Herb Crusted Pork Tenderloin
A variation on this recipe from Cooking Light via For the Love of Cooking



1/4 cup Italian seasoned panko crumbs
2 tablespoons fresh parsley
1 ½ tablespoons Parmesan cheese, grated
1 teaspoon fresh thyme, leaves only
1 1-pound pork tenderloin, trimmed
Sea salt and freshly cracked, pepper, to taste
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 clove of garlic, minced
Cooking spray

Preheat the oven to 450°F. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 140°F-145°F. Let the meat rest for 7-10 minutes before slicing and serving.