Herb Crusted Pork Tenderloin

2 pork tenderloins (about ¾ lb each) 

1 c soft bread crumbs (about 1 ½ slices bread)
¼ c chopped fresh parsley
2 T chopped fresh or ½ t dried thyme leaves
1 T olive or vegetable oil
½ t salt
½ t fennel seed
¼ t ground pepper
2 cloves garlic, finely chopped 

1.      Heat oven to 450 degrees. Spray shallow roasting pan and rack with
cooking spray.  Place pork tenderloin on rack in pan.
2.      In small bowl, mix remaining ingredients.  Spoon herb mixture
evenly over pork.  Insert oven-proof meat thermometer so tip is in the
thickest part of pork.  Cover pork loosely with foil.
3.      Bake 20 minutes; remove foil.  Bake uncovered 10-15 minutes longer
or until thermometer reads 155 degrees. Cover pork loosely with foil
and let stand 10-15 minutes or until thermometer reads 160 degrees.
(Temperature will continue to rise about 5 degrees, and pork will be
easier to carve.) 

Note: I got this from the Betty Crocker Red cookbook. I used pork loin rather than tenderloin.