Herb-Crusted Pork Tenderloin

Makes 6 portions

• 2 pork tenderloins (about ¾ lb each)
• 1 cup soft bread crumbs
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh or ½ teaspoon dried thyme leaves
• 1 tablespoon olive or vegetable oil
• ½ teaspoon salt
• ½ teaspoon fennel seed
• ¼ teaspoon coarsely ground pepper
• 2 cloves garlic, finely chopped

1. Heat oven to 450F (220C) ; spray shallow roasting pan and rack with cooking spray.
2. Place pork tenderloins on rack in pan.
3. In small bowl, mix remaining ingredients ; spoon crumb mixture evenly over pork.
4. Insert ovenproof meat thermometer so tip is in the thickest part of pork ; cover pork loosely with foil.
5. Bake 20 minutes, remove foil ; bake uncovered 10 to 15 minutes longer or until thermometer reads 155F (68C).
6. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160F (71C) ; temperature will continue to rise about 5F and pork will be easier to carve.

BON APPÉTIT