Pork Tenderloin with a Mustard Crust

This is a great pork tenderloin recipe, I am serving it with sauteed broccoli and oven roasted fingerling potatoes!

1 1-pound pork tenderloin

1/2 teaspoon of salt

1 1/2 teaspoon of extra light virgin olive oil

2 tablespoons of dijon mustard

3 cloves are garlic, minced

1/4 cup plain bread crumbs

Place the oven rack in the middle and preheat the oven to 425 degrees.

Pat pork tenderloin dry and sprinkle 1/2 teaspoon of salt over the tenderloin.

Heat 1 teaspoon of extra light virgin olive oil in a heavy skillet over medium-high heat, brown pork tenderloin all over, should be about a couple of minutes on each side.

Once browned all over place the pork tenderloin on a cookie sheet and brush 2 tablespoons of dijon mustard all over the pork. Mix together bread crumbs, 1/2 teaspoon of olive oil and garlic, then sprinkle/press on top of the mustard pork....this is will form the crust.

Transfer the pork tenderloin to a roasting pan, cook for about 20 minutes, but the pork should read between 140 and 145 degrees on a thermometer (it is best to put the thermometer in the middle of the pork).

Let pork rest for about 5 minutes and then slice to the thickness of your liking.