Mustard Crusted Pork Tenderloin with Green Beans and Greek Potatoes

Raul is heading out for the evening to catch up with an old friend so he wants a hearty but early meal. "More of the salad?" suggests Drew.

"Not two days in a row," responds Raul. "There is a pork loin in the freezer that might be just perfect." Raul sets to googling and finds the perfect recipe at foodnetwork.ca. "How does mustard crusted pork tenderloin sound?"

"All kinds of delicious," says Drew beginning to salivate. "Salad on the side?"

"No," says Raul. "It's cold out. There are green beans in the fridge and I can whip up some Greek Potatoes. I'll just steam the beans and add some butter and cashews. Simple." And that is what he does - with only a few minor variations.

Mustard Crusted Pork Tenderloin

Ingredients:

1 pork tenderloin

4 tablespoons Dijon mustard

3 tablespoons Botanica Fine Herbs
1 teaspoon sage

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 cup breadcrumbs

2 tablespoons butter

2 tablespoons canola oil

Directions:

1. Preheat oven to 425 degrees.

2. Combine mustard, sage, and parsley along with salt and pepper in a small bowl.

3. Cut pork tenderloin in half width-wise and rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)

4. Spread breadcrumbs onto a plate and gently press the pork into the breadcrumb mixture so all sides are covered.

5. Place a cooling rack on top of a cookie sheet. This is what you will roast the pork on.

6. Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork tenderloin.

7. Cook the pork, turning it very gently to brown it on all sides without losing too much of the coating. Transfer to the rack on the cookie sheet and into the oven.

8. Bake until the pork is cooked to an internal temperature of at least 155 degrees, this should take about 20 minutes. (The temperature will continue to increase while it rests.)

9. Allow to rest for 10 minutes lightly tented with aluminum foil.

10. Cut into 1 cm wide slices and serve.

The combo works well and the pork is succulent and has just a subtle nip from the mustard. "I have just one suggestion," says Drew as Raul arches an eyebrow. "Next time slice the loin in half so that it is flatter and there is more of the yummy crust."

"But then it will just be schnitzel," grouses Raul.

"So?"