Pork Tenderloin And Herbs

• 2 lb. pork tenderloin
• 2 Tbsp. fresh sage, chopped
• 2 Tbsp. fresh rosemary, finely chopped
• 2 cloves garlic, finely chopped
• 1/3 c. Dijon mustard
• 1 c. unflavored bread crumbs
• 1 small onion, cut in eighths
• 4 grinds fresh black pepper
• 1 c. apple cider

1. Combine bread crumbs with herbs.
2. Cut eight slits in meat to hold onion wedges.
3. Brush meat with mustard and roll in herbs and bread crumbs.
4. Roast in oven at 350u0b0 for 40 minutes or until juices run clear.
5. Remove pork from pan.
6. Place pan on medium heat; add apple cider.
7. Boil until thickened; add 2 teaspoons Dijon mustard and salt.
8. Strain sauce and serve on the side.
9. Cut pork into 1-inch thick slices.
10. Serves 4.

pork tenderloin, fresh sage, fresh rosemary, garlic, mustard, unflavored bread crumbs, onion, fresh black pepper, apple cider

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115007 (may not work)