Directions:
- Preheat oven to 450°.
- Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and 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.
- Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.35 Kcal (805 kJ) | ||
| Calories from fat | 52.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 85.24mg | 28% | |
| Sodium | 460.19mg | 19% | |
| Potassium | 512.75mg | 11% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 28.67g | 57% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.1mg | 12% | |
| Calcium | 188.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 132.96 Kcal (557 kJ) | ||
| Calories from fat | 36.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 9% | |
|---|---|---|---|
| Cholesterol | 58.92mg | 28% | |
| Sodium | 318.1mg | 19% | |
| Potassium | 354.43mg | 11% | |
| Total Carbs | 3.24g | 2% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 19.82g | 57% | |
| Vitamin C | 4.2mg | 10% | |
| Iron | 1.5mg | 12% | |
| Calcium | 130.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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