INGREDIENTS

INSTRUCTIONS

Preheat oven to 400*. Lightly oil a rack or coat with nonstick cooking
spray and set it on a baking sheet. Set aside. 2. Pat pork tenderloin
dry with a paper towel. Tuck the narrow end under and secure it with a
toothpick/ 3. On a work surface, coarsely chop garlic cloves.  Sprinkle
them with salt and mash them to a puree with the blade of  the knife
held sideways. Transfer the puree to a bowl and add  breadcrumbs,
parsley, oil, and pepper. Mix thoroughly to be sure the  oil and garlic
are evenly distributed. 4. On a piece of plastic wrap,  spread out half
of the breadcrumb mixture in a strip as long as the  tenderloin. Coat
one side of the tenderloin generously with the  mustard. Turn the
tenderloin over and set it down on the crumbs so  they adhere to the
mustard. Coat the remaining surfaces of the meat  with mustard,. Press
on remaining crumb mixture. 5. Transfer the  tenderloin to the prepared
rack. Roast for 30-35 minutes, or until  barely pink inside and the
internal temperature is 160*. Let stand  for 5 minutes before slicing,
being careful to remove the toothpick  when you reach it.  NOTES :
Cooking Tip: Fresh breadcrumbs are most easily made in the  food
processor, but you can also chop them by hand with a knife.  Dressed
Up, but simple enough for a weeknight. The golden crust of  mustard and
breadcrumbs seals in the tenderloin's natural juices.  Recipe by:
Safeway Fresh Idea's magazine Posted to MC-Recipe Digest  V1 #517 by
louiseh@juno.com on Mar 14, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 404
Calories From Fat: 157
Total Fat: 17.6g
Cholesterol: 106.6mg
Sodium: 590.3mg
Potassium: 590.7mg
Carbohydrates: 21.3g
Fiber: 1.6g
Sugar: 1.8g
Protein: 37.9g