1 cup Panko bread crumbs
1/4 cup grated fresh Parmesan cheese
2 teaspoons chopped fresh rosemary
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup Dijon mustard
1 garlic clove, minced
Preheat oven to 450°.
Season tenderloin with salt and pepper. In a shallow dish combine the breadcrumbs and cheese and mix together. In another dish, combine mustard, garlic, and rosemary and mix well. Sprinkle pork with salt and pepper. Rub pork with mustard mixture and then dredge in breadcrumb mixture.
Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
* I cooked my tenderloin on a stone wear baking pan that I put in the oven while it was preheating. I drizzled a little bit of extra virgin olive oil on it and then added the pork and it started to sear it right away.