Herb-Crusted Pork Tenderloin

 

2

pork tenderloins (about 3/4 lb each)

1

cup soft bread crumbs (about 1 1/2 slices bread)

1/4

cup chopped fresh parsley

2

tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves

1

tablespoon olive or vegetable oil

1/2

teaspoon salt

1/2

teaspoon fennel seed

1/4

teaspoon coarsely ground pepper

2

cloves garlic, finely chopped

• 1 Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
• 2 In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
• 3 Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)