From http://inthekitchenwithkath.com
(Adapted from a Cooking Light recipe)
Serves 4
1 teaspoon dried thyme
2 teaspoons minced onion
1 slice hearty white bread, torn (I actually used some leftover toasted bread crumbs)
2 large egg whites, lightly beaten (or try substituting a thin coating of mustard)
1 (1-pound) pork tenderloin, trimmed
Salt
Pepper
Preheat oven to 400˚.
Put the bread, thyme and onion in a food processor and pulse until you have fine bread crumbs. Put the bread crumbs on a plate. Sprinkle the pork with salt and pepper and dip it in the egg whites (or cover it with a thin coating of mustard). Press it in the breadcrumbs. Put a light coating of oil on a broiler pan or a rack in a baking sheet; place the coated tenderloin on the broiler pan or rack.
Bake at 400˚ for 30 – 40 minutes, or until internal temperature at the thickest part is 160˚. Let stand 5 minutes. Cut into ¼-inch slices and serve.