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Pork Tenderloin with Sage Cornbread Crust

    1 (1-pound) pork tenderloin
    2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    2 garlic cloves, minced
    1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled
    1 teaspoon finely chopped fresh sage
    Salt and freshly ground black pepper
    2 tablespoons Dijon mustard

  Preheat oven to 425F. Pat pork dry and sprinkle with salt and
 pepper. Heat oil in a 10-inch nonstick skillet over high heat until
 hot but not smoking, then brown pork, turning, about 4 minutes.
 Transfer to an oiled shallow baking pan.

  Add butter to skillet and cook garlic over moderate heat, stirring,
 until fragrant, about 30 seconds. Remove pan from heat and stir in
 crumbs, sage, and salt and pepper, to taste.

  Spread mustard over pork and pat half of seasoned crumbs onto
 mustard, then sprinkle with remaining seasoned crumbs. Roast in
 middle of oven until an instant-read thermometer inserted diagonally
 2-inches into meat registers 140F, 10 to 15 minutes. (Check after
 15 minutes to see if crumbs are getting too dark; if they are, tent
 loosely with foil.) Transfer to a cutting board, then tent loosely
 with foil and let stand 10 minutes before slicing.