| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive12 | 1 | servings | |
INGREDIENTS
| 1 | c | Fresh bread crumbs; (about 2 slices) |
| 2 | tb | Olive oil |
| 2 | tb | Drained bottled horseradish; or to taste |
| 1 | Piece boneless pork loin; (1-pound) | |
| 1 1/2 | tb | Dijon mustard |
| 1 1/2 | tb | Mayonnaise |
INSTRUCTIONS
Preheat oven to 475 degrees. In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish. Pat pork dry and season with salt and pepper. In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan. In a small bowl, mix mustard and mayonnaise. Coat top and sides evenly with mixture. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes. Cut pork into 1/4-inch-thick slices. Serve with cabbage and onions (recipe follows) and boiled new potatoes with chive butter. Yield: 2 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9214 Converted by MM_Buster v2.0l.
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