Instructions: 1. 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 tenderloins natural juices.

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