Corn Bread Crusted Pork Tenderloin

1 medium sized pork loin or a pack of two smaller ones around 1.5 lbs.

S&P

EVOO

1 tablespoon of butter

2 cloves of garlic- minced

3/4 cup of corn bread muffin mix

1 teaspoon of chopped sage

2 tablespoons of Dijon mustard

Preheat oven to 425. Pat pork with a paper towel then liberally season with S&P. Heat a large skillet with oil and brown all sides of pork about 3-4 minutes per side. Remove to a plate.

Add butter to skillet and cook garlic for 30 seconds. Add bread crumbs, sage and a little S&P. Remove from heat. Spread mustard over pork and roll in bread crumbs. Pat to make sure they stick. Place in a baking dish and cook for 20-25 (until it temps at 155). Transfer to a cutting board and loosely cover with foil. Let rest for 5 minutes.

Slice and serve with apple sauce, green beans and potatoes.

Enjoy! Feeds 4 if 2 are kids.

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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