Mustard Pork Medallions

1/2 cup seasoned bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1 1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted

In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside.

Cut tenderloin crosswise into 12 pieces and pound each piece into 1/4" thickness.

Combine mustard and butter; brush on each side of pork, then coat with reserved crumb mixture.

Place in a greased shallow baking pan.

Bake, uncovered, at 425ºF for 10 minutes; turn and bake about 5 minutes more or until no longer pink.