Pork tenderloin in herb crust

Preheat the oven to 180 ˚C.

Blend the crust ingredients until fine and pour into a large bowl.

Clean the meat of membranes, cut off the narrower ends and use them for another recipe. From the cleaned meat, cut 4 cm thick pieces and thoroughly salt and pepper them on all sides. Coat each piece of meat in beaten egg white and then in the seasoned breadcrumbs. Place them on a baking sheet, insert a probe thermometer or temperature sensor into the center of the meat, and place in the preheated oven.