Pork Tenderloin with Herbed Breadcrumb Crust

This is a recipe I contributed to this book, so I know the origin; it can be traced (don't remember how) to D'Amica Cucina, a wonderful Italian-type restaurant in Minneapolis. Have made this dish many many times; to rave reviews. The breadcrumb coating falls off, for me, and often, but is still delicious. Cooks quickly; sear the coating, then finish in the oven. Made it last night for the first time in a few years, and yes, the crust came off in places, in chunks, but I ate every bit. Give it a try!