Shelly's Recipe

ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST

Category: Roasts/Tenderloins - Pork

1 (1 lb) pork tenderloin
2 tsp salt
1/2 tsp pepper
1 tbsp olive oil and unsalted butter
2 cloves garlic, minced
1 cup crumbled corn muffin
1 tsp finely chopped fresh sage
2 tbsp Dijon mustard

Preheat oven to 425. Pat pork dray and sprinkle with salt and pepper. Heat oil in skillet over high heat until hot but not smoking; then brown pork; turning about 4 minutes. Transfer to an oiled shallow baking pan.

Add butter to skillet and cook garlic over moderate heat; stirring; until fragrant, about 20 seconds. Remove pan from heat and stir in crumbs, sage, salt and pepper. Spread mustard over port and pat half of seasoned crumbs onto mustard. Sprinkle with remaining crumbs and roast in the middle of oven until instant thermometer reads 155, about 20-25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are; tent loosely with foil.)

Transfer to a cutting board; then tent loosely with foil and set stand 10 minutes before slicing. Serves 4