- 1/4 cup Italian seasoned panko crumbs
- 2 tbsp fresh parsley
- 1 ½ tbsp Parmesan cheese, grated
- 1 tsp fresh thyme, leaves only
- 1 1lb pork tenderloin, trimmed
- Sea salt and freshly cracked, pepper, to taste
- 2 tbsp Dijon mustard
- 1/2 tsp fennel seeds, crushed
- 1 clove of garlic, minced
- Cooking spray
Preheat the oven to 450 degrees. 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 and put it into the oven. Bake for 20-25 minutes or until a meat thermometer reads 165 degrees.
Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!