Pork Tenderloin with Mustard Corn Bread Crust

Quick, easy, and delicious! Isn’t that what we want our food to be?

1 (1- to 1 ½-pound) pork tenderloin

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon minced garlic

1 ½ cups crumbled corn bread

2 tablespoons Dijon mustard

Preheat the oven to 400 degrees. Grease a 13 x 9-inch baking pan and set aside. Trim the silver skin on the tenderloin and sprinkle with the salt and pepper. In a 9-inch skillet over high heat, add the olive oil and butter and sear the pork on all sides, turning frequently to brown. Place the tenderloin in the prepared pan, reserving the pan drippings. Add the garlic to the drippings and sauté for 30 seconds. Remove from the heat and add the crumbled corn bread. Coat the surface of the pork with the Dijon mustard. Pat the crumb mixture over the pork.

Roast for 25 to 30 minutes or until a thermometer inserted into the pork registers 160 degrees. Cover loosely with foil if it begins to get too brown. Remove from the oven and let the meat rest 15 minutes before slicing.

Makes 4 servings.