Herb Crusted Pork Tenderloin

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Herb Crusted Pork Tenderloin
Serves: 6

6 cups fresh breadcrumbs made from French bread
2/3 cup chopped fresh parsley
2 tbs chopped fresh rosemary
1 ¾ tsp crumbled bay leaves
3 pounds pork tenderloins
2 large eggs, beaten to blend
4 tbs butter
2 tbs olive oil

Preheat oven to 375°. Mix first 4 ingredients in a large bowl to blend. Season with salt and pepper to taste. Sprinkle pork with salt and pepper. Dip into eggs, then breadcrumbs mixture, coating completely. Melt 2 tablespoons butter and 1 tablespoon oil in heavy skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet and repeat with remaining butter, oil, and pork. Roast until crust is golden and thermometer registers 155, about 20-30 minutes. Transfer to cutting board, let stand 5 minutes and slice into medallions. Pork should be a little pink at the center. Serve with Mustard sauce.

Ingredients Mustard Sauce
1 tbs butter
1 egg
1/4 cup brown sugar, packed

3 tbs granulated sugar 3 tbs mustard ( I use coarse grain Dijon)
1 tsp paprika
1/2 cup cider vinegar

Melt butter in a small saucepan and set aside. In a small bowl, with rotary beater, beat egg, sugars, mustard and paprika. Add vinegar and beat again. Blend into cooled butter. Cook, stirring and over low heat, just until thickened, 4-5 minutes. Cool.