Herb-Crusted Pork

I've had this recipe for many years, but I have no idea where it came from. It's quite easy and very tasty.  I often make it during the winter because it fills the house with the wintry smells of basil and thyme.

HERB-CRUSTED PORK

1/2 c. dry breadcrumbs

1/3 c. fresh basil, chopped

3 T. EVOO

1 T. freshly ground pepper

1 tsp. salt

3 T. fresh thyme, chopped

1 1/2 lb. pork tenderloins (I often make one large one, or two small)

Stir together breadcrumbs and next 5 ingredients.

Moisten tenderloins with water.

Press crumb mixture over tenderloins and place on roasting pan rack.

Bake at 425 for 25 minutes until thermometer reads 145-150.

Remove from oven and let pork rest on pan until thermometer reads 160.