Mustard, Herb & Cheese Crusted Pork

Mustard, Herb & Cheese Crusted Pork

1 (4-pound) boneless pork loin, cut into 1 inch slices
1/2 cup canola oil for frying

Herb mixture:

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Coating:

1-2 cups panko breadcrumbs
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme

Preheat the oven to 350 degrees. Heat oil in a skillet until hot.

Combine the all herb mixture ingredients in a small bowl. Brush the herb mixture onto the pork loin slices, covering all of the meat and fat.

Combine the coating ingredients in a shallow dish and dredge coated pork loin slices to coat completely.

Pan fry the coated pork loin slices until browned. Place browned pork on a baking sheet and bake in the preheated oven for 5-7 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the pork from the oven.

* To make ahead/freezer meal - Following the directions above and freeze pork after coating pork slices with panko breadcrumb mixture. Place in an oven- and freezer-proof baking dish covered with foil/lid or gallon sized freezer bag and freeze.When ready to prepare, pan fry from frozen until browned. Bake in preheated oven for 7-12 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the pork from the oven.