Mustard-Crusted Pork Tenderloins

 

2 pork tenderloins (about 1 pound each), trimmed
3/4 cup Dijon mustard
2 cups lightly toasted fresh bread crumbs
4 garlic cloves, minced
2 tablespoons chopped fresh rosemary

 

1. Preheat oven to 400 degrees F.

2. Generously sprinkle tenderloins with salt and pepper. Using a rubber spatula, coat tenderloins all over with mustard.

3. Mix breadcrumbs, garlic and rosemary on large nonstick baking sheet. Dredge tenderloins in breadcrumb mixture to coat thickly, shaking off excess. Wipe baking sheet clean and spray with cooking spray. Arrange tenderloins on baking sheet. Spray top and sides of tenderloins with cooking spray.

4. Roast until tenderloins are golden brown and thermometer inserted into center of each registers 155 degrees F, about 25 minutes. Transfer tenderloins to platter and let rest 3 minutes. Slice pork into medallions and serve.