Herb Encrusted Pork Tenderloin

• 1 (1 lb) center cut pork tenderloin
• 4 tablespoons olive oil
• salt & pepper
• 12 cup chopped fresh parsley
• 12 cup chopped fresh rosemary (pull out any woody stems)
• 12 cup chopped fresh sage
• 12 cup grainy brown mustard (get the really good stuff!)
• 14 cup white wine
• 4 tablespoons minced garlic
• 1 dash olive oil (use whatever is left in the skillet)
• salt & pepper

1. Using a non-stick skillet, heat about 4 tbsp olive oil.
2. Salt & Pepper the outside of the pork.
3. Just barely sear all sides.
4. (No more than 10-15 seconds per side).
5. Take out of skillet and set aside in baking pan, away from heat.
6. In small mixing bowl, mix all the above ingredients to form a paste.
7. Spread it thickly & evenly over all sides of the pork.
8. (I put the meat right into the bowl & stirred it until it was covered.)
9. Lay pork in baking pan.
10. Scrape remains of sauce from bowl and spread it on top of the pork.
11. Bake at 350 degrees for about 45 minutes or until pork is cooked through and tender.

center, olive oil, salt, parsley, rosemary, fresh sage, brown mustard, white wine, garlic, olive oil, salt

Taken from www.food.com/recipe/herb-encrusted-pork-tenderloin-241075 (may not work)