Roast Pork Loin in Horseradish Crust

Roast Pork Loin in Horseradish Crust

Ingredients:
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
horseradish, prepared
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
salad dressing, mayonnaise, regular

Directions:
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 balsamic-braised red cabbage and onions and boiled new potatoes with chive butter