Pork Tenderloin in an Herb Crust

Preheat the oven to 180 °C top/bottom heat.

Finely mix the ingredients for the crust (breadcrumbs, parsley, lemon zest, garlic) and place them in a large bowl.

Remove tendons from the meat. Cut the tenderloin into pieces (medallions) about 4 cm thick and season generously with salt and pepper on all sides. First, dip each piece of meat in the whisked egg white, then roll it in the herb breadcrumbs. Place the medallions on a baking sheet, insert a meat thermometer into the center of one piece, and cook in the oven.