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.
HeaVy on the Veg! 