Mustard, Sage, & Bread Crumb Crusted Pork Tenderloin:
1 (1-lb) pork tenderloin
Salt & Pepper (to season pork)
1 tbsp olive oil
1 tbsp unsalted butter (plus extra for baking dish)
2 garlic cloves minced
1 cup plain bread crumbs
1 tbsp finely chopped fresh sage
2 tbsp Dijon mustard
1. Pre-heat oven to 425F. Butter baking dish for pork.
2. Pat pork dry and sprinkle with salt and pepper.
3. Heat oil in a nonstick skillet over high heat until hot but not smoking, then brown pork on all sides (about 4 minutes per side).
4. Transfer pork to prepared baking dish.
5. Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant.
6. Remove pan from heat and stir in bread crumbs, sage, and salt and pepper to taste.
7. Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs.
8. Roast in the middle of the oven until an instant-read thermometer registers 155F (about 20-25 minutes).
9. Transfer to a cutting board and tent loosely with foil and let stand 5-10 minutes before slicing (temperature should rise to 160F)
Corn Salsa (for Pork Tenderloin):
1 & 1/2 cups quartered grape tomatoes
1 ear of corn
1 cup 2% milk
1 shallot, diced
1 small red bell pepper, diced
1. Boil a pot of water with 1 cup 2% milk.
2. When water is boiling, add ear of corn and cook for 10-15 minutes.
3. Combine the grape tomatoes, red bell pepper, and shallots in a bowl and toss until evenly distributed.
4. Remove corn from pot, allow to cool before removing kernels from cob.
5. Remove kernels from cob and add kernels to bowl. Toss until evenly distributed. Serve over pork.