Pork tenderloin in herb crust

Preheat the oven to 180 °C.

Finely blend the crust ingredients (breadcrumbs, parsley, lemon zest, and garlic) and place them in a spacious bowl.

Clean the meat of any silver skin and trim the thinner ends (these can be used for another recipe). Cut the tenderloin into thick pieces of about 4 cm, then season them well with salt and pepper on all sides. Dip each piece of meat into the lightly beaten egg white, then coat it in the aromatic breadcrumb mixture. Place the pieces on a baking tray. If you have a meat thermometer, insert it into the center of one piece and place the tray in the preheated oven.