Ingredients
1/2 cup seasoned dry bread crumbs1/2 teaspoon dried thyme1/4 teaspoon garlic salt1/4 teaspoon onion powder1-1/4 pounds pork tenderloin1/4 cup Dijon mustard1 tablespoon butter, melted
Preparation
Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture.
Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.
