Ingredients:
- 1 (1-pound) pork tenderloin
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled
- 1 teaspoon finely chopped fresh sage
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
Preheat oven to 425F. Pat pork dry and sprinkle with salt
and pepper. Heat oil in a 10-inch nonstick 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 30 seconds. Remove pan from heat and stir
in crumbs, sage, and salt and pepper, to taste.
Spread mustard over pork and pat half of seasoned crumbs
onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle
of oven until an instant-read thermometer inserted diagonally 2-inches
into meat registers 140F, 10 to 15 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 let stand 10
minutes before slicing.
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