Mustard Seed and Panko-Crusted Pork Tenderloin Ingredients: 2 tablespoons brown mustard seeds 2 tablespoons yellow mustard seeds 1 cup ProgressoŽ Panko Bread Crumbs or ProgressoŽ Bread Crumbs 2 pork tenderloins (1 to 1 1/4 lb each) 2 tablespoons extra-virgin olive oil Dash coarse sea salt (gray salt) Dash freshly ground black pepper 1/4 cup Dijon mustard

Directions: Heat oven to 400°F. In large skillet, toast mustard seeds over medium-high heat until fragrant. With mortar and pestle, coffee grinder or spice mill, lightly crush mustard seeds. In small bowl, mix mustard seeds and bread crumbs; set aside. Rub pork tenderloins with 1 tablespoon of the olive oil; sprinkle all sides with salt and pepper. Brush pork with mustard; roll in bread crumb mixture to completely coat. In 12-inch ovenproof skillet, heat remaining tablespoon oil until hot but not smoking. Add pork to skillet; cook on all sides until brown, about 5 minutes. Place skillet with pork in oven; roast 8 to 10 minutes or until meat thermometer inserted in center reads 155°F. Remove pork from skillet to cutting board; let stand about 5 minutes. Slice pork diagonally against the grain. 4 servings