INGREDIENTS

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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