Yield: 4 to 6 Servings

Scott Nowell

• 21-lb whole pork tenderloins
• 1TBS course style Dijon mustard
• 5TBS olive oil
• 1tsp minced garlic
• ½cup plain or panko bread crumbs
• ½tsp salt
• 1/8tsp freshly ground pepper

Preheat oven to 350°F.

Remove all fat and silver skin from tenderloins. Mix salt and pepper with the breadcrumbs, set aside. Mix mustard, 2 TBS of the olive oil and the garlic in a small bowl. Spread over tenderloins, coating well. Sprinkle tenderloins with the seasoned breadcrumbs, turning to coat well.

In a pan that can go directly into the oven, heat 2 TBS of the oil over high heat. When oil is hot, add tenderloins and brown on all sides, turning as necessary. Cook for about 5-6 minutes total. When browned, drizzle last tablespoon of oil over pork and place pan in the preheated oven. Cook for 20-25 minutes, until cooked through.

Slice in 1/2 inch thickness. Serve.

Serve with:

Vegetable	Starch
Broccoli	Sliced Boiled Parsleyed Potatoes
Green Beans	Hash Brown Potatoes
Brussels Sprouts
Sauteed Zucchini