Pork tenderloin baked in herb crust

Preheat the oven to 180 °C.

Finely chop the crust ingredients (breadcrumbs, parsley, lemon zest, 3 g garlic) in a food processor, then transfer to a large bowl.

Clean the meat from membranes. Cut the cleaned meat into medallions about 4 cm thick, then thoroughly salt and pepper them on all sides. Dip each piece of meat in the beaten egg white, then in the seasoned breadcrumbs. Place them on a baking tray and bake in the preheated oven. Use a meat thermometer for perfect results.