Herb Crusted Pork Tenderloin

Ingredients

• 1.5 lb pork tenderloin
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1/2 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 1 tbsp butter
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground
• 1/4 cup apple cider or white wine for deglazing
• 1 tbsp whole grain mustard for garnish

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Pat pork tenderloin dry with paper towels. Season generously with sea salt and black pepper on all sides.

3. 3

   In a small bowl, combine panko, rosemary, thyme, sage, and 1 tbsp olive oil. Mix until the crumbs are evenly coated.

4. 4

   Brush the pork all over with Dijon mustard. This helps the herb crust stick.

5. 5

   Press the herb panko mixture firmly onto the top and sides of the pork.

6. 6

   Heat remaining 2 tbsp olive oil and butter in a large oven-safe skillet over medium-high heat.

7. 7

   Sear the pork on all sides, about 8-10 minutes total, until the crust is golden brown.

8. 8

   Transfer the skillet to the preheated oven. Roast for 12-15 minutes until pork reaches an internal temperature of 145°F.

9. 9

   Remove from oven. Transfer pork to a cutting board. Tent loosely with foil and let rest for 8-10 minutes.

10. 10

    Meanwhile, set the skillet back over medium heat. Add apple cider and scrape up any browned bits. Simmer for 2 minutes. Stir in whole grain mustard.

11. 11

    Slice pork and serve with the pan juices drizzled over top.

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