Recipe by Chef Eric Wells, owner of SkyeLarae's Culinary Services
1 cup panko breadcrumbs
2 tablespoons chopped fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon black pepper
1 1/2 pounds pork tenderloins, trimmed
1/2 cup Dijon mustard
1 cup half and half
2 tablespoons Dijon mustard
2 tablespoons chicken broth
Salt and pepper to taste
Preheat oven to 425°F. Mix first 4 ingredients in large shallow dish to blend.
Pat dry pork with a paper towel. Using a pastry brush, brush 1/2 cup of Dijon mustard on the pork, coating well. Roll the coated pork in the Panko mixture and place it on a sheet pan.
Roast pork until crust is golden and thermometer inserted into center registers 155 degrees, about 25-35 minutes. Transfer pork to cutting board. Let stand 5 minutes.
Meanwhile, stir the half and half, 2 tablespoons of Dijon mustard and chicken broth in a medium pot. Heat over medium heat for about 3-5 minutes. Season to taste with salt and pepper.
Slice pork and pour the sauce over the pork.
Yield 4 servings.