This delicious dish pairs nicely with sautéed spinach, mushrooms and rice!


  • 4 tbsp of grainy mustard
  • 2 tbsp freshly minced sage
  • 1 tbsp freshly minced parsley
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 20-24oz. pork tenderloin
  • 1 cup breadcrumbs
  • PAM cooking spray


  1. Place a cooling rack on top of a cookie sheet. Preheat oven to 425°.
  2. Combine mustard, sage and parsley along with salt and pepper in a small bowl
  3. Cut pork tenderloin in half widthwise; rub mustard mixture all over the pork
  4. Spread the breadcrumbs onto a plate and gently press the pork into a the mixture to coat all sides
  5. Heat a large skillet coated with PAM
  6. Cook the pork turning gently to brown all sides without losing the coating
  7. Transfer to rack on the cookie sheet
  8. Bake for 20 minutes or until pork is cooked to an internal temperature of at least 155°F
  9. Allow pork to rest for 10 minutes while lightly tented with foil
  10. Slice across the grain into 1cm wide slices and serve

Allowances: Serves 4-6 (dependent on the size of tenderloin) – count each as 4 servings (4oz.) of protein (group 6) and ½ serving of bread (group 5)

Recipe adapted from the Food Network