4 slices of whole wheat bread
1 tablespoon of dried oregano
3 cloves garlic, minced
3 tablespoons dijon-style mustard
1 tablespoon cracked black pepper
1 pork tenderloin (about 1 pound), trimmed

Directions
Preheat oven to 375 F. Place bread on a baking sheet. Bake until lightly toasted on both sides, about 10 minutes. Tear bread into small pieces. Place pieces in a blender or food processor fitted with a metal blade and process until fine crumbs form.
Increase oven temperature to 425 F. In a small bowl, combine bread crumbs, oregano, and garlic. Mix well. In another small bowl, combine mustard and pepper. Mix well. Brush tenderloin with mustard mixture, coating evenly. Dredge tenderloin in bread crumb mixture, pressing so crumbs adhere. Place tenderloin on a rack in a roasting pan.

Roast tenderloin until an instant-read meat thermometer inserted in the thickest part of meat reads 160 F, about 35-40 minutes.

Transfer tenderloin to a cutting board and let stand for 5 minutes. Cut into thin slices and serve immediately.

Serves 4