Sage-Crusted Pork Tenderloin

I know this sounds all complicated but I promise it is really easy and really good too.

- ¾ cup crushed Ritz crackers or bread crumbs
- 1 tsp. dried rubbed sage
- 1 pork tenderloin trimmed
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil

Preheat oven to 425. Combine bread crumbs and sage and salt and pepper to taste. Brush tenderloins with mustard then coat in crumbs, pressing them to adhere. Let sit 10 to 15 minutes.

Heat oil in skillet and brown both sides about 4 or 5 minutes. Transfer to oven in oven proof skillet or baking dish. Cook 15 to 20 minutes or until pork reaches 150 degrees. Let sit 5 to 10 minutes then slice into medallions.