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

Preheat oven to 375 degrees. Place rye 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 the metal blade and process until fine crumbs form.

Increase oven temperature to 425 degrees. 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 degrees F, about 35 to 40 minutes.

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

Calories= 213 (24% from fat)
Carb= 13 g.
Protein= 27 g.
Fat= 5 g.
4 Servings