Sage Crusted Pork Tenderloin

This is on this weekends menu


Sage Crusted Pork Tenderloin

2 pork tenderloins (about 1 lb. each)
2 tbsp. Dijoin-style mustard
1/2 c unseasoned breadcrumbs
1 tsp. dried sage
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. olive oil

Preheat oven to 425 degrees. Coat shallow baking dish with nonstick
cooking spray. Rub each tenderloin with 1 tablespoon mustard.

In shallow dish or pie plate, combine breadcrumbs, sage, salt and
pepper. Roll each tenderloin in mixture to coat.

Place pork in baking dish; drizzle with olive oi. Bake 35-40
minutes, turning halfway through, until instant-read thermometer
registers 160 degrees. Let pork stand 5 minutes vefore carving.