Pork tenderloin in aromatic herb crust

Preheat the oven to 180 °C.

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

Clean the meat of membranes and trim the thinner ends (these can be used in another recipe). Cut the tenderloin into pieces about 4 cm thick, then season them well with salt and pepper on all sides. Dip each piece of meat through the lightly beaten egg white, then through 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 hot oven.