1. Preheat oven to 425F.
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 155F, 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.
Source and Credits
Courtesy of Katerina Wright.